Posted by The Veggie Gal on Feb - 17 - 2010 under Breakfast, Dessert, Gluten Free, Soy Free
Ingredients

  • 6 cups rolled oats
  • 2 cups raw slivered almonds
  • 2 cups raw sunflower seeds
  • 1/2 cup raw chopped walnuts (other desired nuts)
  • 1/3 cup safflower oil
  • 1 1/4 cup pure maple syrup
  • 2 Tablespoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 Tablespoons cinnamon
  • 1 teaspoon sea salt
  • 1-2 cups dried fruit(s) of your choice (I used cranberries, raisins and some unsweetened dried coconut shreds)

    Optional
  • 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!)

  • Cuisine: Cooking time: 20-30 mins Serving: 6-12 people

    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!

    Homemade Granola

    Did You Know!?

    • 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

    Homemade Granola
    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)

    Optional:
    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!

    Homemade Granola

    Homemade Granola

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    9 Responses so far.

    1. […] to the RSS feed for updates on this topic.Powered by WP Greet Box WordPress PluginWhen I make my homemade granola I usually have to make double because my family and I love it so much it disappears quickly.  I […]

    2. Elizabeth says:

      I make granola in a crockpot, super easy for those “lazy” days! You can google search it. Or, basically dump everything in a crockpot, on low, for 4 hours, with the lid ajar, and stir ocassionally!

    3. What a great idea! I never thought of putting it in a crock pot before. I love lazy recipes for my lazy day (which are more than I would like to admit). I will search for it. thank you

      Kim

    4. Keith says:

      Is there a low GI substitute you can recommend instead of the maple syrup in the granola?

    5. Maple syrup is not as high on the GI scale as most other sweeteners and more a medium GI scale and when added to foods high in fiber is even slower. If you really want to go lower than the approximate 54 then Agave nectar would be a good choice. It is going to change the flavor a little bit but not enough to not try it out! :) Here is a good article on agave vs maple and other sweeteners. Good luck finding what you are looking for. http://www.allaboutagave.com/agave-vs-liquid.php
      Kim

    6. Maricel says:

      Kim. can I use EVOO instead of safflower oil? Thanks!

    7. Maricel,

      Safflower oil is a very mild and clean tasting oil that is pretty neutral. EVOO has a very unique and sometimes bitter flavor that I don’t think would work very well in the granola BUT plain old vegetable oil would work just fine if you have that. If you do try the EVOO and like it let me know. Good luck with it, it is soooo addictive. My teens love me to make a double or triple batch and give them each their own supply to snack on while the watch TV.

      Kim

    8. Maricel says:

      Just want to let you know that I made this granola and ‘distributed’ to all my family and friends — I got rave reviews! Thank you very much for the wonderful recipes.. My hubby is actually eating healthy and he doesn’t even know it! :)

    9. Maricel,

      I’m so glad they all enjoyed it! It is one of our favs and we actually love to have it just to eat a handful for a snack. Sadly we have to trick our husbands and kids to eat healthy but at least we can all band together to help each other do that with great recipes. Thank you again for coming by and letting me know!! :-)

      Kim

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