Heavenly Nut Granola2016-03-19
- Yield : 6 cups
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 60m
Our healthy homemade granola is such a versatile and healthy snack food. It’s wonderful just by itself or sprinkled on top of yogurt, fruit and oatmeal. This is the perfect granola recipe from one of my favourite vegan cookbooks, Oh She Glows. I replaced the buckwheat groats with more oats and did the same thing with sun flower seeds by adding extra pumpkin seeds.
You will be surprised at how easy it is to make homemade granola! I have been known to dish out lots of money for fancy granola at bakeries and markets. Never again! It makes for a lovely gift as well.
- 1 cup whole raw almonds
- 1/2 cup walnut halves or pieces
- 1 1/4 cups large flake rolled oats
- 3/4 cup pumpkin (pepita) seeds
- 1/3 cup shredded unsweetened coconut
- 3/4 cup dried fruit (raisins, cranberries, blueberries, etc.)
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 cup maple or agave syrup
- 1/4 cup coconut oil, melted
- 2 tsp pure vanilla extract
Preheat oven to 275F. Line a large rimmed baking sheet with parchment paper.
Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a coarse meal forms. Transfer to a large bowl.
Add walnuts and remaining almonds into food processor and process for about 5 seconds to have a coarse mixture with some larger pieces. Add to the same bowl.
Add the oats, pumpkin seeds, coconut, dried fruit, cinnamon and salt to the mixing bowl and stir to combine everything well.
Stir together the maple syrup, coconut oil and vanilla in a small bowl. Add it to the large bowl with the dry ingredients. Stir until thoroughly combined.
With a spatula, spread the granola onto the lined baking sheet in a layer about 1/2 inch thick. Press down with the spatula to compact it gently. Bake for 20 minutes, then rotate the pan for another 20 to 25 minutes until the granola is lightly golden.
Remove from oven. Cool completely for at least 1 hour before breaking it apart into clusters. Store in a glass jar in the fridge for 2 to 3 weeks or freeze.
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