If you're looking for a simple - add what you want - granola recipe, then you've found it. It's not too sweet so that you can add it to your favorite vegan yogurt or as a snack in between meals. I think it could even work with less maple syrup and still taste good.
In this recipe I found it better to add my seeds and berries after the granola was cooked and cooled. But, it's up to you, there really is no wrong way to make this.
I've tried making granola before where the fruits and seeds are cooked along with the granola but didn't want that in this version. Although, this was a bit looser, the cooking time was much less which is what I really wanted.
For breakfast the next morning, I made my very own breakfast parfait. The blackberries included didn't bother my oral allergies at all since they were mixed in with all the other ingredients. I was ecstatic about that since it has been my goal to get more fruits in my diet and this was a small victory.
Makes: 3 Cups
- 3 cups rolled oats
- 3 tbsp light brown sugar
- ⅓ cup maple syrup
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup grapeseed oil
- ¼ cup sunflower seeds
- 1/4 cup dried cranberries
- Heat oven to 300ºF
- In a large bowl, combine dry ingredients (oats, sugar, cinnamon, salt), stirring to combine well.
- Mix wet ingredients(syrup, oil, vanilla) in a separate bowl.
- Combine both wet and dry ingredients by pouring wet ingredients over dry ingredients. Mix well.
- Spread and press granola evenly on large baking sheet and bake for 15 minutes. Toss once then keep watching every 5 minutes until golden brown. Approximately 10-15 minutes more.
- Remove from oven and place to cool. Do not touch once removed and cooling.
- Once cool, toss in fruit and seeds.
- Store in airtight container.
Note: Feel free to change up the nuts, seeds, or dried fruits at the end.