Vegan Golden Granola with Rice Malt Syrup and Coconut Oil
Hearty vegan golden granola made with rice malt syrup and coconut oil best served with your favorite plant-based milk.
dried coconut flakes
rice malt syrup
aka brown rice syrup
Preheat the oven to 150°C/300°F.
Place sunflower, pumpkin and sesame seeds in a small bowl and fill it with water. Swish the seeds around, then pour them into a sieve. Rinse under running water and set aside to drain.
Place oats, almonds, coconut flakes and cinnamon in a large bowl, toss to combine and set aside.
Next, warm rice malt syrup and coconut oil in a small bowl over medium heat. Stir until the mixture combines, then remove from heat and add vanilla.
Stir the drained seeds into the oat mixture and pour in the coconut oil mixture. Stir until well combined.
Spread the mix in an even layer on a large baking sheet lined with parchment paper.
Bake for about 30 minutes, until very lightly, browned, stirring halfway through.
Keep stored in an airtight container.