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Vegan Recipe: Triple-Nut Granola

Vegan Lass Granola

While I'd usually rather have a more elaborate breakfast, sometimes a bowl of cereal (or, OK, less) is all I've got time for. But hey, a good granola is a good granola- and this is my favourite so far. With some tart vegan yoghurt and poached plums, I like it almost as much as a full fry-up. Almost.


200g rolled oats

40g medium oatmeal

100g pecans, roughly crushed

80g flaked almonds

80g pistachios, roughly crushed

80g sunflower seeds

2 tbsp ground flaxseeds

20g dessicated coconut

5 tbsp golden caster sugar (or to taste)

7 tbsp maple syrup (or to taste)

6 tbsp flavourless coconut oil, melted

The seeds scraped out of 1 vanilla bean

1/2 tsp ground sea salt


1./ Preheat the oven to 150 degrees Celsius (300 Fahrenheit).

2./ Add the oats, oatmeal, nuts, seeds, and coconut to a large mixing bowl. Toss together till well-combined. Add in the sugar and salt and toss again. Pour in the maple syrup, oil, and vanilla, and mix well. (Sometimes I add a sprinkling of cinnamon at this point too!)

3./ Tip the mixture out onto the two baking trays and place in the oven. Toast for 20-25 minutes, or till you get a nice golden-brown colour. Give the trays a shake and turn them round halfway through cooking to help everything toast evenly.

4./ Remove from the oven, leave to cool completely, then tip out the granola into airtight storage containers or jars. Store somewhere cool for up to two weeks.

Until next time...

Vegan Lass