This is a paid collaboration with Sun Maid California.
This time of year is all about pumpkin, I get it. I love it too, but when you have no pumpkin puree sitting around, you have to work with what you've got. So, today I bring you "autumn" spiced granola, using a bunch of simple ingredients that you probably already have in your cupboards!
This recipe is super simple and affordable, using some of my favourite staples in my diet.
I also love adding raisins to my recipes this time of year and throughout the winter months as they work perfectly in near enough every autumn / winter spiced recipe. Not to mention, they're just so tasty! I'm so happy to be working with Sun Maid California on this post as I've grown up snacking on their products, I even remember taking their little boxes of raisins to school every day when I was little!
Sun Maid California Raisins are made in California, naturally sun dried, with no added oils or glazing agents.
One of my favourite breakfasts has always been granola, so I love to switch things up with flavours when the seasons change, and this season is all about the spices. I'm also not kidding when I say this is the BEST granola I have ever tried.
- VEGAN AUTUMN SPICED GRANOLA -
Prep time: 5 mins Cook time: 15 mins
You will need:
- 2 cups rolled oats
- 1/4 cup coconut oil
- 1/4 cup agave syrup (could sub for maple syrup)
- 2 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1/2 tsp vanilla extract, optional
- 1/4 cup Sun Maid California Raisins
- pinch of salt
- small handful of walnuts, chopped
- small handful of dark chocolate chips
Method:
1. Pre heat the oven to 180C.
2. Melt the coconut oil in a small saucepan on low heat. Add in the agave syrup while the coconut oil is melting. Once completely melted, remove from heat and set aside.
3. In a large bowl, combine the rolled oats with the nutmeg, cinnamon and salt.
4. Pour the melted coconut oil and agave syrup into the bowl of oats, mixing until the oats are completely covered and are sticky. Add the vanilla extract and stir until well combined. You could also add in more cinnamon and nutmeg if you wanted the flavours to be a bit stronger, although this is completely optional.
5. Line a baking tray with parchment paper and pour the granola on top, spreading it out equally.
6. Place in the oven for 8 - 10 minutes, until almost golden.
7. Remove the tray from the oven and add in the raisins, chopped walnuts and dark chocolate chips. Use a fork or a wooden spoon to mix it all around.
8. Place the granola back in the oven for 5 minutes. This allows the walnuts and raisins to cook slightly and melt the chocolate chips a little bit, along with crisping up the granola.
9. Remove from the oven and allow the granola to cool for half an hour before pouring into an airtight container.
I highly suggest topping your granola with your favourite nut butter (I use peanut) and a pear, cut into thin slices! It's the perfect combination of flavours. However, it is just as tasty on it's own!
This granola will stay fresh in the airtight container for around 2 weeks. I wouldn't suggest leaving it any longer.
Please let me know if you try this recipe, I'd love to know what you think! I'm so happy with how it turned out and I'll definitely be baking big batches of it throughout autumn and winter. It gives me all the cozy feels and is perfect with a cup of coffee in the morning!
What's your favourite breakfast?
Love Always,
Shannon x
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