Whole Grain Granola

I’ve been on a granola kick this winter — stirring it into pancake and quick bread batters, sprinkling it on fruit, or swiping up handfuls as a crunchy, filling snack. Though buying granola at the store is certainly convenient, I find great pleasure in making my own and knowing it is free of additives, preservatives, or artificial flavorings. This is a basic vegan granola recipe that boasts whole grain goodness, dried fruits, nuts, and maple syrup.
I’ve been on a granola kick this winter — stirring it into pancake and quick bread batters, sprinkling it on fruit, or swiping up handfuls as a crunchy, filling snack. Though buying granola at the store is certainly convenient, I find great pleasure in making my own and knowing it is free of additives, preservatives, or artificial flavorings. This is a basic vegan granola recipe that boasts whole grain goodness, dried fruits, nuts, and maple syrup.

Whole Grain Granola

Makes 5-1/2 cups

Ingredients:

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• 1 cup steel-cut oats

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• 1 cup rye flakes

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• 1 cup quinoa flakes

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• 1/3 cup wheat germ

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• 1 teaspoon salt

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• 1 teaspoon ground cinnamon

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• 1/4 teaspoon ground cloves

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• 1/4 teaspoon ground ginger

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• 1/4 cup brown sugar

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• 1/4 cup coconut oil

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• 1/2 cup pure maple syrup

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• 2 tablespoons black strap molasses

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• 1 cup raw nuts or seeds of your choice

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• 1 cup dried blueberries, cherries, or other dried fruit

Directions:

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1. Preheat oven to 325 degrees F. and grease a large rimmed baking sheet.

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2. In a large bowl, combine oats, rye, quinoa, wheat germ, salt, cinnamon, cloves, ginger, and brown sugar.

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3. In a small bowl, stir together oil, syrup, and molasses. Pour over dry ingredients and stir to coat.

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4. Spread granola onto prepared baking sheet. Bake for 12 minutes.

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5. Add nuts, stirring to combine, and bake another 10 minutes or until granola begins to lightly brown.

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6. Stir in dried fruit and let granola cool completely. Store in an airtight container.

More vegan breakfastrecipes!