Vegan Christmas granola with pecans and orange zest

Vegan Christmas granola with rolled oats, pecans, almonds, pumpkin seeds, gingerbread spice and orange, sweetened with maple syrup. A breakfast with 4.9 g of fibre.

At a glance

• Serves 10
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 258 kcal per serving
• Protein: 7 g
• Fat: 15 g
• Carbs: 23 g

Ingredients

• 250g rolled oats
• 80g pecans
• 50g almonds
• 40g pumpkin seeds
• 60g dried figs
• 3 tbsp maple syrup
• 2 tbsp coconut oil
• 1 orange
• 2 tsp gingerbread spice
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl · grater

1. Preheat the oven to 160 °C (140 °C fan). Roughly chop the pecans and almonds and finely grate the orange zest.
2. Mix the oats, nuts, pumpkin seeds, gingerbread spice, orange zest and salt in a large bowl.
3. Warm the coconut oil and maple syrup until both are liquid, pour over the mixture and stir well.
4. Spread the granola out on a baking tray lined with baking paper and press it down lightly. Bake for 20 to 25 minutes, turning carefully halfway through.
5. Leave the granola to cool on the tray so clusters form, then mix in the chopped figs.
6. Serve with soya yoghurt or a plant-based drink.

Good to know

This granola smells like an Advent calendar while it bakes and turns your breakfast yoghurt into something special. In a jar with a bow, it's also a quick gift.

Swaps

Pecans → walnuts (cheaper). Dried figs → raisins. Coconut oil → mild olive oil (fruitier). Maple syrup → honey (if it doesn't need to be vegan).

Cooking tips

Don't stir too often, otherwise no clusters will form. Only mix in the figs after baking, otherwise they turn hard.

Storage

Stays crunchy for 4 weeks in an airtight jar.

Allergens

Contains pecans, almonds (tree nuts) and gluten (oats) unless the oats are labelled gluten-free. Suitable for children, and fine in pregnancy.

Dairy-free recipes