Autumn Special Spiced Granola (Vegan)

This recipe is guaranteed to make your home smell like an autumnal paradise. Toasty, cosy, nutty and nutritious, this granola is the perfect way to celebrate the season. The recipe is vegan yet it is very easily adaptable to vegetarian and gluten-free diets.

It’s made with rolled oats, almonds, sunflower seeds, pumpkin seeds, chia seeds, dried apricots and flavoured with cinnamon, nutmeg, clove and tahini. Full of fibre and healthy fats and added sugar free, this granola is the must-have healthy breakfast or snack if you like munching on granola like I do.

Serving Suggestions:

  • This granola pairs well with seasonal fruits like figs, apples, pears, plums, quince and bananas. Use this granola and a mixture of these fruits to create beautiful and nutritious breakfast bowls.

  • You can also top your porridges with this granola to add some crunch, extra texture and nutritional value. I recommend you pair it with warm apple, banana, pumpkin or pear porridges.

  • I love giving DIY gifts to my family and loved ones and this granola makes the perfect little gift for the holiday season. Simply put the granola in a mason jar or an airtight container of your choice, wrap a ribbon or a natural twine string around it and label it.

  • This granola can be stored in an airtight container for up to two weeks. If it gets soft during the storing process, you can pop it in the oven for 5 minutes and it will be good as new.

Tips and Tricks:

  • If you're using a white baking parchment, you may want to increase the baking time by 3-5 minutes on each side.

  • This is not a particularly clustery granola, if you want more clusters, you can add one beaten egg white to the mixture. For a vegan option, use chia seeds to make a chia egg, which will help your granola stick together better. The Minimalist Baker has a super easy chia egg recipe you can use by clicking here.

  • Use gluten-free rolled oats for a gluten-free option.

  • Add or switch the kind of dried fruit that goes into the granola if you don't like dried apricots. I recommend experimenting with dried mulberries, figs or plums.

  • If you don't like dried fruit at all, I suggest you don't use any but since this recipe relies on the dried fruit as the main sweetener, you can increase the amount of maple syrup or honey you use for a perfectly sweetened granola.

  • You will hear some of the seeds popping during baking, don't worry this is normal.

Bon Appétit!





MAKES: About 3-4 cups of granola


1 1/2 cups or 150 grams of rolled oats

1/2 cup or 70 grams of pumpkin seeds

1/2 cup or 76 grams of almonds

2 tbsp chia seeds

1/3 up or 50 grams of sunflower seeds

1/2 cup or 80 grams of dried apricots, chopped finely

2 tbsp of canola, olive or melted and cooled coconut oil

1,5 tbsp of tahini

2 tbsp of maple syrup or honey

3 tsp of ground cinnamon

1/4 tsp of powdered or freshly grated nutmeg

1/8 tsp of ground cloves

A pinch of salt


1. In a large mixing bowl, mix together all the dry ingredients and spices together.

2. Add in the tahini, oil and maple syrup or honey, give it a good stir making sure everything is mixed together.

3. Line a baking tray with baking parchment and spread the granola evenly but not too thinly, otherwise it might burn.

4. Bake the granola in 162°C or 325°F for 15 minutes on each side, rotating once halfway through until golden brown.

5. Slice the dried apricots into small pieces (or leave them chunkier if you wish).

6. Remove the granola from the oven, let it cool down without stirring and mix in the dried apricots.

7. Enjoy!