About two months ago, a friend of mine gave me a small bag of granola as a parting gift from a little get together she had and it was delicious! I asked for the recipe and she gave it to me, noting that it was from the cookbook My Father’s Daughter… which I had sitting on my bookshelf! I purchased that cookbook the summer before I made the decision to go vegan, and honestly haven’t pulled it out since. Sure enough, this recipe, along with other veggie friendly recipes have been tucked away for years. I’ve made two batches of this granola recipe this week — the beau is a fan of it as much as I am. Paired with a little unsweetened coconut milk and fresh fruit, it’s the perfect breakfast after a morning run.
Yields about 3 cups, takes about 30 minutes total start to finish
– 2 cups rolled oats (not instant or steel-cut)
– 1/2 cup raw, whole almonds
– 1/4 cup raw pumpkin seeds
– 1/4 cup sunflower seeds
– 1/2 teaspoon garam masala
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon fine salt
– 1/2 cup real maple syrup (I used the stuff my dad made)
– 3 tablespoons agave or brown rice syrup (I used honey from my grandfather’s hive)
– 2 tablespoons of vegetable oil (I used organic coconut oil)
– 1/2 cup dried cranberries (golden raises would be delicious too!)
Preheat the oven to 350 degrees.
Stir together the dry ingredients (not including the dried cranberries) in a large bowl. Combine the wet ingredients in a smaller bowl, then mix thoroughly into the dry. Spread the granola out on a nonstick sheet pan, or a regular one covered with parchment paper. Bake for 15-20 minutes, stirring occasionally (I stir it once) until evenly browned. Let the granola cool completely until adding the dried cranberries. It keeps well in an air-tight container for 2-3 months… but it probably won’t last a week!