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Vegan Granola

Add this granola to your dairy free yoghurt or plant milk of your choice for a great breakfast option!
  • 40 minutes
  • Preparation time10 minutes
  • 5 portions
recipe image Vegan Granola


  • 2 cups puffed quinoa
  • 1 cup (200 g) mixed nuts of choice (cashews, whole almonds, walnuts, macadamias)
  • 1 cup rolled oats
  • 1/2 cup coconut flakes
  • 1/4 cup pepita seeds
  • 2 tbs black and white chia seeds
  • 1 tsp ground cinnamon
  • 50 g Flora Plant margarine, melted
  • 2 tbs maple syrup
  • 1/4 cup diced dried apricots
  • 8 fresh Medjool dates, pitted, finely chopped
  • 1/4 cup craisins
  • Dairy free milk / yoghurt of choice and fresh fruit, to serve

Nutrition Facts

Energy (kcal)34638 kcal
Energy (kJ)144909 kJ
Protein (g)1006.1 g
Carbohydrate incl. fibre (g)1565.4 g
Carbohydrate excl. fibre (g)1036.3 g
Sugar (g)41.3 g
Fibre (g)529.1 g
Fat (g)2960.3 g
Saturated fat (g)401.2 g
Unsaturated fat (g)2418.9 g
Monounsaturated fat (g)1797.9 g
Polyunsaturated fat (g)620.9 g
Trans fat (g)1.5 g
Cholesterol (mg)0 mg
Sodium (mg)696 mg
Salt (g)1.74 g
Vitamin A (IU)1524 IU
Vitamin C (mg)23.2 mg
Calcium (mg)4116 mg
Iron (mg)217.22 mg
Potassium (mg)35032 mg


  1. Preheat oven to 170˚C/150˚C fan-forced. Line 2 oven trays with baking paper.
  2. Place the puffed quinoa, nuts, oats, coconut, pepitas, chia seeds, cinnamon, Flora Plant and maple syrup in a large bowl and stir until well coated. Spread onto the prepared trays. Bake for 30 minutes, until golden and crisp, stirring regularly.
  3. When completely cool, stir in the apricots, dates and craisins and serve with dairy-free milk or yoghurt of choice and fresh fruit.