Easy Vegan Granola (Makes About 6 Cups)



*This Vegan Granola is crunchy, healthy, and can be customised to your liking! Super easy breakfast or snack! Tip: you can use any nuts or seeds for this recipe as long as the wet ingredients stay the same – play around with spices too for even more options!


1/3 cup Sunnybo Hunny                                             
1/3 cup Nut or Seed Butter* (Tahini works too!)
1 tsp Vanilla Extract                                                    
1/2 tsp Salt
1 tbsp Cinnamon                                                          
2 cups Rolled Oats (not Instant)
1/2 cup Pumpkin Seeds                                              
1/2 cup Slivered/chopped Almonds
1/2 cup Walnuts                                                           
1/2 cup Plain Coconut Flakes

1/3 cup Dried Fruit or Chocolate Chips of Choice (Optional)


  1. Preheat the oven to 325F/160C. Add Sunnybo Hunny, nut/seed butter, vanilla extract, cinnamon, and salt to the base of a large bowl. Whisk until evenly incorporated.
  2. Pour the oats, pumpkin seeds, almonds, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula. (a reusable silicon mat works really well here!)
  3. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
  4. Immediately sprinkle the chocolate chips or dried fruit over the granola, using a spatula to gently toss the mixture. If you’d like the chips to completely melt, stir them a bit more until they melt completely. Let the granola and chocolate cool completely on the tray before removing.
  5. Serve as desired; store leftovers at room temperature or in the fridge (recommended for a crunchier granola) for up to one month. (Useful tip: use a glass jar to store or your empty Sunnybo Hunny jars!)