MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
This apple variation of my mother’s celebrated Vanilla Cinnamon Granola with Almonds also includes raisins, pumpkin seeds, cinnamon, and nutmeg. When eaten warm from the oven with Coconut Cashew Milk (here), it’s reminiscent of an apple tart with ice cream—but for breakfast.
⅓ cup extra-virgin coconut oil
¼ cup maple syrup
1 teaspoon vanilla extract
4 cups rolled oats
1 large, firm apple, cored and diced
¼ cup oat bran (optional)
1 cup raw almonds
1 cup pumpkin seeds
½ cup cashews
½ cup raisins
½ cup unsweetened coconut flakes
1 teaspoon cinnamon
⅛ teaspoon nutmeg
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).