created by Wendy Bright-Fallon
Many commercial granola brands are full of too much sugar and nasty oils so I started experimenting making my own. I’ve been playing around with lots of recipes and found this combination to be a favorite.
PREP NOTE: I wanted a little bit more texture and some chunks in my granola without adding too much fat and sugar. To make this happen, I ground some of the oats and added a bit of maple crystals and it did the trick. Do not let the coconut oil become completely liquid or too hot, you don’t want the crystals to melt when combined. That makes the wet ingredients a little sticky. Toasting the sunflower seeds first gives the granola a nuttier and richer flavor.
makes 4 cups
gluten free
vegan
part 1: combine dry ingredients
1 ½ c oats, gluten free
½ c ground oats
½ c dried, unsweetened cherries
¼ c sunflower seeds, toasted
¼ c cacao nibs
¼ c walnut pieces
¼ c slivered almonds
¼ c cashew pieces
1 T maple crystals
1 ½ t cinnamon
Combine above ingredients in a large bowl and mix well.
part 2: combine wet ingredients
¼ cup coconut oil, slightly melted but not totally liquid and not hot
¼ cup maple syrup
1 t vanilla
Combine above ingredients in a small bowl and mix well.
final step
Add the wet to the dry and stir until all the oats are wet.
Spread in a single layer on a cookie sheet that has a lip (use parchment if you wish)
Cook at 250 degrees for 50 minutes.
Let cool slightly before eating.
Store completely cooled granola in a glass sealed container.
