Happy New Years and happy Veganuary! I hope all of you had a lovely break and as we say in Germany: a good slide into the new year.
I’m beyond excited for 2018 and all the adventures the new year will bring and lets be honest the world can use a bit of a fresh start, as well. So lets keep our fingers crossed for a slightly less depressing orbit around the sun this time around!
And with the biggest Veganuary campaign yet the year is getting off to a pretty good start. Over 120,000 people around the world are switching to a vegan diet this month and I couldn’t be more pumped! Welcome to the club!
I’m going to be sharing lots of my favourite quick & easy vegan mains, snacks and desserts on the blog to make the transition as effortless (and tasty!) as possible.
Starting with the ultimate vegan granola bars. They’re jam packed with toasted nuts, oats, a variety of dried fruit, maple syrup and a hint of cinnamon. Delicious and full of iron and protein!
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 200 g mixed nuts
- 200 g oats
- 80 ml maple syrup
- 100 g coconut oil
- 75 g brown Muscovado sugar
- Pinch of salt
- ½ tsp ground cinnamon
- 150 g mixed dried fruit
- Pre-heat the oven to 180˚C.
- Roughly chop the nuts (I used almonds, pecans, hazelnuts and cashews) and transfer them to a baking tray. Pour the oats onto another baking tray and toast both for 10 to 15 minutes until the nuts start turning golden brown.
- Meanwhile melt the coconut oil, maple syrup and brown sugar in a small sauce pan and briefly bring to a boil. Once bubbles have formed take it off the heat and set aside.
- Transfer the oats and nuts to a big mixing bowl and sprinkle with salt and cinnamon.
- Cut the dried fruit into pieces (I used apricots, plums, figs and goji berried) and add them to the mixing bowl and stir to combine. Then add the liquid mixture and mix well until everything is evenly coated and nice and sticky.
- Transfer the mixture to a lined tray or square baking dish and press down firmly with a spatula, spoon, fingers or even better a damp rolling pin. It’s important to be thorough in this step or the granola bars might not hold together properly.
- Pop the granola tray in the fridge for at least 2 hours. Then remove the granola block from the dish, peel of the baking paper and cut it into slices or squares.
- They keep for about a week in an airtight container. Enjoy!