Chock Full o’ Goodness Granola

CFOGG In one of my early posts, Tempeh Veggie Scramble, I talked about loving a hot breakfast and not being able to eat cereal every morning. Well, my husband is the opposite. He can and will eat cereal every morning unless I say I’m going to make something special. Since he became vegan (about 6 months after I did) finding a cereal got more difficult. About 98% of cereal on the shelf isn’t vegan because it either contains honey or vitamin D3. If you opt for the natural organic good stuff that is vegan it’s outrageously expensive for very little and with his obsession it doesn’t even last a week. We soon got tired of spending 15 minutes in the cereal aisle reading labels and matching up coupons with sales so he decided to start making his own granola. Granola is a lot more filling and of course healthier than processed junk cereal anyway.

He started out by following Alicia Silverstone’s recipe from The Kind Diet. He has not stopped since, which is rather surprising knowing his best friend is laziness. Every week he cranks out a big batch that fills our cereal dispenser. Once he got comfortable with the recipe he gradually made changes here and there and experimented with new combinations. I finally challenged him to come up with a recipe of his own to share with everyone on here.  His granola has a lot to offer and I must admit I have been consuming it about 87% more often than I did with any store-bought variety.

Makes about 10 bowls

Instructions:

Start out by measuring 8 cups of rolled oats. Place the oats on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10 minutes or until they start to brown.

While the oats are baking measure out 1/2 cup of oil (He prefers coconut but he uses safflower/sunflower frequently), 1/4 cup of Blackstrap molasses, 1/4 cup brown rice syrup, 1/4 cup agave nectar. and a 1/3 cup of peanut butter. Combine all ingredients in a small saucepan over medium/medium-low and heat just until everything becomes fluid. Stir frequently so the molasses doesn’t crystallize on the bottom.

In a large bowl combine 1/4 cup chia seeds, 1/4 cup ground flax-seed, 1/2 cup dried cranberries, 1/2 cup dried blueberries, 1/4 cup unsweetened shredded coconut, and 1 cup sliced almonds.

When the oats are done baking take them out and let cool. Transfer them into the large bowl and mix with the other dry ingredients. Add the liquid mixture to the bowl while stirring until everything is coated and combined.

At this point you may want a second large cookie sheet covered in parchment paper to split the batch in two. Evenly spread granola mixture on the prepared cookie sheets. Bake each half (one at a time so it properly bakes) in the oven at 350 degrees for 10 minutes. Stir half way through.

Allow to cool before transferring to a storage container.

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Knowing how easy it is to make how would you customize your granola?

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