This recipe is one that you’re going to want to keep handy. It’s delicious on its own for a snack, or pour almond milk over it and you have yourself a real treat! I also like throwing a handful in my oatmeal.
I actually made two batches of this–one with almonds and honey (for all of you non vegans 🙂 and one with agave, coconut, and peanuts. I loved the agave, coconut, and peanuts one!! So delicious! Ahhhh my mouth is watering thinking about it, so let’s get to it…….,.
Recipe is adapted from Cooking Classy.
Granola (no oil)
Yield: 8 cups approximately
Prep time: 10 min. Cook time: 30 min. Total time: 40 min
4 c. Whole oats (don’t use quick oats)
2 c. Amaranth flakes
1 c. Slivered almonds or peanuts (I love peanuts)
1/4 c. Coconut, the wide kind (optional)
3/4 c. Packed light brown sugar
1/2 c. Agave or honey
1/4 c. Water
1 tsp. Cinnamon
1/2 tsp. Salt
1 tsp. Vanilla
1/2 tsp. Baking soda
1 c. Dried berries (optional)
Preheat oven to 300 degrees. In a large mixing bowl, toss together oats, amaranth flakes, coconut and sliced almonds, set aside.
In a medium sauce pan, combine brown sugar, agave, water, cinnamon, and salt and bring mixture to a boil. Allow to boil for 1 min. whisking constantly and remove from heat. Stir in vanilla and baking soda and whisk until foamy. Be careful here because the baking soda makes it foam up a lot.
Carefully pour mixture over oat mixture and toss to evenly coat. Spread mixture onto an even layer on a Splat mat or parchment lined baking sheet. Bake in preheated oven for 30 min until golden brown. I cooked it for 10 min intervals and then tossed it a bit to get even cooking. Remove from the oven, toss in dried fruit and allow to cool completely. Store in airtight container but make sure granola is completely cool first.
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