A friend of mine in Canada sent me a wonderful book, The Homemade Vegan Pantry. Miyoko Schinnner is a chef who not only makes vegan dishes, but she also has recipes for herbivores and omnivores. Like many of you who will read this post, I’m an omnivore, but I also have a sensitive stomach, so I must be careful about what I eat. Granola unabashed is a recipe I enjoy.
I’ve included a picture of the granola. There are several variations, but I’m sharing the recipe I like best. It’s very easy to make. Below is the recipe:
½ cup canola oil (I use olive oil) ½ teaspoon sea salt
½ cup maple syrup 3 cups rolled oats
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the oil, maple syrup, and salt and mix well. Add the oats and stir well to coat the oats thoroughly. Spread the mixture on the pan and bake for 20 minutes. Remove from the oven, and using a spatula, stir the mixture to ensure even baking. Put it back in the oven and bake for another 20 minutes, stir again, and bake for a final 15-20 minutes, until golden brown. It will become crisp as it cools. Store in an airtight container for 6-8 weeks.
Here’s my favorite version: Once the granola cools, I add 2 teaspoons of ground cinnamon and ¾ cup chopped walnuts, and 1 cup raisins. I hope you enjoy this recipe!