I know, I know: granola is the ultimate cliché vegan food. Mainstream America thinks that’s all we eat…not true. But, I do love me some of this granola. It’s nothing like the store bought variety.
The Best Granola
Yield 8-10 cups
Perfectly crunchy, sweet and nutty, I love it with fresh fruit and ice cold soy milk. Yum. Although it's not the only thing I eat, it is one snack I can eat all day (and night).
- 4 Cups Rolled Oats
- 1/2 Cup Wheat Germ
- 1/2 Cup Wheat Bran
- 1/2 Cup Pumpkin Seeds
- 1/2 Cup Almonds
- 1/2 Cup Pecans
- 1/2 Cup Walnuts
- 1/2 Cup Hazelnuts
- 1/4 Cup Flax Seeds
- 1/4 Cup Sesame Seeds
- 1 Vanilla Bean
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Grated Nutmeg
- 1 Cup Grade B Maple Syrup
- 1/4 Cup Canola Oil
- 2 Tbs Blackstrap Molasses
- Preheat oven to 350 degrees F.
- Line 2 sheet pans with parchment paper.
- Roughly chop nuts (I use all raw nuts and seeds).
- Mince vanilla bean (The vanilla bean becomes crunchy when baked and adds a burst of vanilla flavor in your mouth).
- In a large bowl combine all dry ingredients. Whisk wet ingredients together and combine with dry until everything is evenly coated. Spread mixture evenly onto sheets pans.
- Bake for 30-35 minutes switching pans halfway through. It should be golden brown. A good way to tell when its ready is when you can smell it. Check it towards the end to make sure the nuts don't burn. It may feel slightly soft but will harden when cooled.
- Let cool in pans and break up into clusters.
- Keep in an airtight container (large mason jars work great). Will keep up to 2 weeks (if it lasts that long).
You can use any combo of nuts and seeds as long as they're raw since they will roast in the baking process. I don't prefer dried fruit in my granola, but if you do, add if after it's done baking so the fruit doesn't burn.
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