Granola Recipe
Source of Recipe
Karlette 2011
Recipe Introduction
Have the measurements of this vegan granola recipe as the base to create a variety of flavor combinations to suit the season. Use tropical fruits like dried mango, papaya, coconut flakes and macadamia nuts for summer. For winter it could be pistachios and dried cranberries.
List of Ingredients
Vegan Granola Recipe
4 cups quick-cooking oats
1/2 cup unsweetened coconut
1 and 1/2 cups roughly chopped hazelnuts
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
3/4 cup raisins
Substitutions:
oats = spelt/quinoa flakes
hazelnuts = almonds or a combination of nuts and seeds
coconut oil = any neutral flavor oil
maple syrup = agave/honey
cranberries/raisins = any other dried fruit
Recipe
Preheat the oven to 300F/150C for 15 minutes.
In a large bowl, mix together the oats, coconut, hazelnuts, brown sugar, salt and cinnamon.
Heat the oil and maple syrup in the microwave oven for 20 seconds.
Pour it over the oat mixture.
Add the vanilla extract and stir until all the ingredients are combined well.
Spread the granola onto a 9×13-inch baking pan. (See My Notes)
Bake for 40 minutes, stirring every 10 minutes.
Place the pan on a wire rack, stir in the dried fruits, and push the granola to one side of the pan while cooling.
This ensures that the granola will cool in large clusters.
Keeps well for a month if stored in an airtight container.
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