{Vegan} Sticky Toffee Granola

I got carried away with meal prep on Sunday and kept making, cooking, chopping and baking. The last thing to come out of the kitchen was this.

Vegan Sticky Toffee Granola

It’s my accidentally vegan granola with all the tastiness of sticky toffee pudding

I didn’t realise until afterwards that this ‘tastes naughty but isn’t’ granola is also vegan friendly. Hello to any vegan followers! The sticky toffee flavour comes from dates, malt extract and pecans studded through the mix. If you don’t like horlicks don’t worry this granola doesn’t taste malty it just adds to the sticky toffee nature of it.

Adapted From this cinnamon nut granola, I found on Pinterest and I’ll be using this date method over and over again. But I don’t think it will lend itself better to anything apart from today’s flavour pairings. If you want a more traditional or adaptable granola you could try this one.

Total Time: 1 hour

Number of servings: 8

See Detailed Nutrition Info on


  • 120g dried dates
  • 250g jumbo oats
  • 200g mixed nuts (I used a majority of pecans, then peanuts, brazils and walnuts)
  • 1 tbsp flax
  • 1 tbsp sunflower seeds
  • 2 tbsp malt extract
  • 2 tbsp maple syrup
  • 2 tbsp hazelnut butter
  • 6 tbsp melted coconut oil


  1. Ahead of time: Put the dates in a bowl and just cover them with water. I left mine for 2 hours but you could leave them overnight. Spoon the dates into a food processor or blender and add 1 tbsp of the water. Blitz to a puree. Save the rest of the datey-water (see below)
  2. Preheat the oven to 160'c, Add all your dry ingredients to a bowl then add the extract,syrup, nut butter and oil. I keep my tablespoon in a mug of hot water throughout to save the sticky mess!
  3. Stir the pureed dates through the mixture
  4. Spread your gooey mixture out flatish onto two lined baking trays, then bake for 15 minutes
  5. Turn down your oven to 110'c, then bake for a further 35 minutes.
  6. Remove from the oven and leave to cool on the trays

Vegan Sticky Toffee Granola

Everyone’s ovens are different, so if yours doesn’t look golden give it another 5 minutes. Once cool, stash it all away in the jar before you tempted to pick your way through the stickiest bits and find there’s not much left! David’s away at the moment and I’m not sure I can promise there will be any left when he gets home.

Initially I’d serve this simply with Greek yoghurt and banana, but I’ve got a post coming up with a few other ideas. Stay tuned for The Brex Files.

I was recently gifted a copy of Michael Pollan’s Food Rules one of which is ‘Don’t throw away the spinach water’, well here I urge you not to waste the date water. Use it in your next smoothie, to cook your porridge. Taste a teaspoon and get creative, maybe to cook cous cous in a tagine!

Do you do any prep at the weekend to save time during the week?

What would be in your perfect granola?

Kilner of Granola


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