This granola is so good that my family and I end up eating most of it as a snack and only getting maybe 1 bowl as cereal out of it and it makes a lot too! I got this recipe from a book by Elson M. Haas MD., called “A Cookbook for All Seasons“. This book has many great vegan recipes included in it along with what he considers healthy meat recipes. He knows a lot about “alternative” health and a lot about food and food sensitivities.
I have adapted it a bit to my family’s liking by reducing the fat a bit from the original recipe as well as adding a bit more of this or that so that is what I am posting here. I think you can adapt it even further to make it your own. If you buy the certified gluten free oats this can be a gluten free recipe.
This granola is perfect to make my Granola Yogurt Parfaits so make extra!
- Almonds are higher in calcium than any other nut containing 66 mg in 1 ounce.
- Maple Syrup has a large percentage of calcium content comparable to that of Whole Milk.
- The antioxidants in oats makes them very helpful in decreasing asthma symptoms, prevention of heart disease, helps to repair damaged DNA and reduces the risk of colon cancer as well as other cancers.
- Click here to read more food facts
Makes approximately 12 cups
6 cups rolled oats
2 cups raw slivered almonds
2 cups raw sunflower seeds
1/2 cup raw chopped walnuts (optional-or other desired nut)
1/3 cup safflower oil
1 1/4 cup pure maple syrup
2 Tablespoons vanilla extract
1/2 teaspoon almond extract
2 Tablespoons cinnamon (fresh ground makes it sooo good!)
1 teaspoon sea salt
1-2 cups dried fruit(s) of your choice (I used cranberries, raisins and some unsweetened dried coconut shreds)
Super foods of your choice (hemp seeds, chai seeds, quiona, goji berries, Caco nibs or anything else you can think of to pump it up!)
Preheat oven to 325°F.
Mix the oats, nuts and seeds in a large bowl.
Lightly heat the oil, maple syrup, vanilla and almond extracts, cinnamon and salt in a saucepan and then pour over oat mixture and blend well.
Spread the mix in two batches onto a cookie sheet or other baking pan with sides high enough to contain it. Bake 20-30 minutes, stirring occasionally, until it lightly toasted.
Let cool, pour into a large mixing bowl then toss with the dried fruit.
Store in an airtight container for up to two weeks and ENJOY!