Recipe by mielhollinger
Enjoy this healthy, crunchy granola for breakfast, or any meal of the day. Once you try this recipe, you'll never go back to store-bought again. (This recipe is from the cookbook "How It All Vegan").
Top Review by whatever.it.may.be
This is by far the best granola recipe I have ever made. I used one called 'Harvest Granola' that came with my dehydrator, but this one easilly comes out better. I was skeptical about using such a large amount of ingredients in the recipe, but I am very pleased with the results. I definitely recommend everyone try this recipe. Next time I'm going to use raisins that I dehydrated at home. I also used only raisins in this (because I had no prunes or dried cranberries at home) I assume by 'pat flakes' you mean oatmeal. (I'm not familliar with the term)
- 3 -4 cups rolled oats
- 1⁄2 cup raw sunflower seeds
- 1⁄2 cup chopped almonds
- 1⁄4 cup sesame seeds
- 1⁄4 cup flax seed
- 1⁄2 cup oil
- 1 tablespoon carob powder (optional) or 1 tablespoon cocoa (optional)
- 1 teaspoon cinnamon
- 1⁄4-1⁄2 cup dry sweetener
- 1⁄2 teaspoon salt
- 1⁄2 cup shredded coconut
- 1⁄2 cup raisins
- 1⁄2 cup chopped dates
- 1⁄2 cup dried cranberries
Directions See How It's Made
- Preheat oven to 350°F.
- In a large bowl, mix together the pat flakes, sunflower seeds, almonds, sesame seeds, and flax seeds.
- In a medium sized bowl, whisk together the oil, carob powder, cinnamon, sweetener, and salt.
- Add this mixture to the large bowl and combine well.
- In a lasagna pan or two flat cookie sheets, spread mixture evenly and bake for 15-20 minutes, until the top layer is browned (if you use cookie sheets, bake 12-15 minutes).
- Flip over with spatula and bake for another 8-10 minutes, then remove from oven.
- The mixture will be moist, but will dry and harden as it cools.
- Mix in dried fruit ingredients and let cool, stirring every 10 minutes to prevent clumping.
- Store in air-tight containers.
- Serve with fresh fruit and soy milk.