MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
My mom loves making granola and giving it to family and friends. Everyone seems to love her recipe. The hint of coconut and cinnamon gives it a unique flavor, and it’s healthier than most store-bought varieties. Try it with Coconut Cashew Milk (here).
⅓ cup extra-virgin coconut oil
¼ cup maple syrup
1 teaspoon vanilla extract
4 cups rolled oats
¼ cup oat bran (optional)
1 cup sunflower seeds
1 cup raw almonds
½ cup cashews
1 teaspoon cinnamon
Preheat oven to 275ºF.
In a large bowl, combine oil, maple syrup, vanilla, and ⅛ cup water. In a separate bowl, combine the remaining ingredients. Add dry ingredients to liquid ingredients and use a spoon to mix well. Spread evenly onto two cookie sheets. Bake for 20 minutes and, using a spatula, turn over granola and bake for another 20 minutes. Serve warm or room temperature. Granola can be stored in an airtight container for 2 to 3 weeks in the fridge and up to 3 months in the freezer.
TIP Homemade granola is great to include in your essential stash of vegan snacks (which I talk about here).