Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Granola has to be among one of my favorite go-to breakfasts - it’s hard to pick just one favorite because well, let’s face it, I love food. But this is right up there near the top. Why, you might ask? Because granola is perfect in every single way.
Not only is it really simple to make, it’s also really satisfying. My favorite part though, is how easy it stores. I grab whatever granola recipe I’m using and I make a large batch – usually enough to last me 1-2 weeks. I pop it in a storage container and it’s ready to go for whenever I need it. I will let you in on a little secret though… I will more often than not have more than just one type of granola stored away in the cupboard. Because having the same thing over and over can become bland and boring. My favorite combination to have stored away is this recipe and my Granola with Almonds, Walnuts, Cranberries and Goji Berries. In case you noticed, yes, I do have a thing for goji berries at the moment – I love them!
You can also enjoy granola as a snack at any time of the day, making it the perfect go to food for everyone.
To make this recipe, you will need 10 ingredients and 20 minutes.
This sweet, nutty, oat flavored recipe will start off with some oats, pumpkin seeds, and coconut flakes. Combined, these ingredients offer us a good source of iron, magnesium, protein, and potassium.
We then add in almond milk, walnut halves, coconut oil, maple syrup, and a touch of sea salt. This provides us with a good source of omega-6 fatty acid, vitamin B6, phosphorus, calcium, vitamin D, and vitamin A.
The coconut, pumpkin seed granola with goji berries and walnuts is the perfect for breakfast time or snacking because it’s:
I mentioned earlier it stores well but you’re probably wondering exactly how long. How long do you want it to store for? This particular recipe has no fresh ingredients in it, meaning it can last up to 2 months in the cupboard. For the best results, store it in an airtight container that is either glass or plastic. I find jars work a treat and it’s easier to pour out, but use whatever you have.
I hope you have enjoyed this recipe. See you next time!
Liked this recipe? Why not head over and check out our Vegan Granola with Nuts and Seeds or our Apple Blackberry Crumble with Apple Sauce and Walnuts recipes for more exciting breakfast ideas.
For the granola
For the milk
|Amount Per Serving|
|Calories 522||From Fat 286|
|% Daily Value*|
|Total Fat 32g||48.87%|
|Saturated Fat 10g||50%|
|Trans Fat 0g|
|Total Carbohydrate 44g||14.75%|
|Dietry Fiber 8g||31.08%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 2858.8IU||57.18%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.2mg||10.11%|
|Vitamin C 4.94mg||8.24%|
|Vitamin D 110.04IU||27.51%|
|Vitamin D3 2.62µg|
|Vitamin E 7.74mg||25.81%|
|Vitamin K1 (phylloquinone) 1.35µg||1.69%|
|Pantothenic acid 0.7mg||7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.