By Jen McSorley
One of my favorite snacks to make is granola. I tend not to make it too often as once I start eating it, I can’t put it down! Here are a few of my favorites!
Berry Almond Granola
4 cups rolled cut oats
2 cups slivered almonds
1 tsp. cinnamon
½ tsp. nutmeg
½ cup warm water
½ cup maple syrup or agave nectar
1 tsp. vanilla
½ cup raisins
½ cup dried cranberries, dried cherries or dried blueberries
Set oven to 300 degrees, and place the oven rack to center position. Lightly oil two large baking sheets.
In a large bowl, stir together oats with nuts and spices. In a small bowl, stir together the warm water with maple syrup and vanilla. Slowly pour the syrup mixture over the nut mixture, and stir with a wooden spoon to combine. Spread out the greased baking sheets.
Bake on the center oven rack for about 30 minutes, stirring every 10 minutes to prevent burning, until the granola is crumbly and golden. Remove from the oven and stir in fruit and raisins.
VANILLA ALMOND VEGAN GRANOLA (www.crazyvegankitchen.com)
4½ cups Rolled Oats
½ cup Pumpkin Seeds
½ cup Sunflower Seeds
1 cup Split Almonds
½ cup Maple Syrup
½ cup packed Brown Sugar
½ teaspoon Sea Salt
Seeds of ½ a split and scraped Vanilla Pod
½ cup Canola or Coconut Oil
⅓ cup Water
1 cup Toasted Coconut
Preheat oven to 320 degrees and have cookie sheet on hand.
Process 2¼ cups of your Rolled Oats in a food processor till you end up with Oat Flour. Mix oat flour with Rolled Oats, Sunflower Seeds, Pumpkin Seeds and Split Almonds. Set aside.
In a small saucepan, combine Maple Syrup, Brown Sugar, Sea Salt, Vanilla Beans, Oil and Water. Bring to a boil, take off the heat and pour onto Oat mixture.
Stir well till all of your oats, nuts and seeds are coated with the mixture and spread out on baking tray in a single layer.
Bake for 30 minutes, and then stir mixture. Bake for another 30 minutes.
Once baked, removed from oven and let cool thoroughly. Once cooled, stir in Toasted Coconut.
Store in an airtight container.