simple granola {gf + vegan}
{vegan, gluten-free, dairy-free, soy-free}
It takes my stomach a few hours to wake up in the morning and I'm civil just as long as I have my morning cup of coffee. When I finally work up an appetite, it's usually around 10:00 or so. On the other hand, Joshua reaches full hangry mode shortly after his head leaves the pillow. Enter granola.
This recipe is simple, easy to assemble and yields a hefty amount (feel free to half the recipe if you wish). The nuts and oats provide lots of protein that will keep you going and going...and going.
If you prefer one nut over another listed in this recipe (say hazelnuts), feel free to swap; alterations accepted with ease. I like to top off the granola with goji berries and raw coconut flakes right after I pull the granola out of the oven. On a previous trial, I cooked the goji berries with the rest of the granola. While the rest of the granola survived, the goji berries ended up being puffed pieces of ash.
Eat this as a snack on its own, or with your favorite type of alternative milk. Or, crumble it in some yogurt with dollop of nut-butter, drizzled with honey or maple syrup.
Total: 25 minutes | Prep: 5 minutes| Cook: 20 minutes | Serves 8-10
//Tools//
parchment paper or non-stick liner
baking Sheet
large mixing bowl
saucepan
wooden spoon or spatula
//Ingredients//
1/2 cup almond butter or peanut butter
*1/4 cup maples syrup or honey
3 tablespoons coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups/227g gluten-free oats
1 cup/100 g raw walnuts
1 cup raw almonds/140 g
1 cup/127 g raw cashews
1/2 cup/80 g raw pepita seeds
1 teaspoons sea salt
Optional: Raw coconut flakes and goji berries to top
//Directions//
1. Preheat the oven to 325F/180 C (**see note below). Line a baking sheet with parchment paper or a non-stick liner. Combine oats, walnuts, almonds, cashews, pepita seeds and sea salt in a mixing bowl.
2. In a saucepan over low heat, cook the maple syrup, nut butter, coconut oil, vanilla and cinnamon. Stir continuously until smooth. Immediately pour over the dry ingredients and mix until coated with the sauce.
3. Spread the mixture evenly onto the lined baking sheet. If you prefer a crunchier granola, stretch into a thinner layer. Cook for 10 minutes, then rotate the pan 180 degrees and cook for another 10 minutes or until the outside edges are golden.
4. Top with toasted or raw coconut and dried fruit of your choice while the granola is still warm. Serve crumbled along with your favorite milk or yogurt, or enjoy on it's own as a snack. Store your granola in an airtight jar or container.
//Notes//
*If you prefer a sweeter granola, go ahead and add 1/2 to 3/4 cup of maple syrup
**My oven tends to cook pretty hot, if yours doesn't, you may want to adjust your oven temperature to 350F rather than 325.
