Vegan Granola Recipe

When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?" "What's for breakfast?" said Pooh. "What do you say, Piglet?" "I say, I wonder what's going to happen exciting today?" said Piglet. Pooh nodded thoughtfully. "It's the same thing," he said -- A.A. Milne

When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said -- A.A. Milne

Preheat oven to 300 degrees.

 

6 cups old fashioned oats

1 teaspoon cinnamon

1 cup of unsweetened coconut flakes

1 cup of nuts ( almond, walnut or pecan)

1 teaspoon of hemp seed

1 crack of salt from salt grinder ( 1/4 teaspoon approx)

1 cup dark agave syrup or maple syrup

1" of grated fresh ginger

 

Mix the dry ingredients in a bowl.  measure the agave syrup.  Grate the ginger into it.  Mix into syrup. Pour syrup over the dry.  Mix thoroughly.  

Spread the mixture onto a large cake roll sheet ( or cookie sheet with sides).  Bake for 10 min.  Pull out of the oven and mix it.  ( I use a spatula, to flip over the mixture for even toasting).  Bake another 10 minutes.  Repeat.  Do for a total of 30 minutes, mixing every 10 minutes.  The mixture should be a golden color.  

Agave syrup is very sweet, more so than sugar.  So if you don't have a sweet tooth, lower the amount.

Store granola in an air tight container for up to 10 days.

 


I love it with low-fat yogurt or almond milk.  I toss on a few berries too.