♥ J’s Favorite Granola

Here’s another breakfast staple for us. J eats it regularly with homemade yogurt. It’s also very good with non-dairy milk. We’ve been on a coconut milk kick lately – it’s so good (or So Delicious)! Coconut milk is the one non-dairy milk that the girl is willing to drink, too. She used to like soy milk (enough to ask for it at the grocery store, in lieu of cow’s milk, before we went vegan) but outside forces have made her think that soy milk is now “gross”. I touched on that topic in my last post: in reality, it is cow’s milk that is actually “gross” (by definition of the word “gross”).  So, no need to go there again!

♥     ♥     ♥

J’s Favorite Granola


4 cups thick-cut rolled oats

1/2 to 1 cup coarsely chopped walnuts

1/2 cup sliced almonds

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup hemp seeds or 1/4 cup hemp protein powder

1/2 cup buckwheat groats

1/4 cup whole flax seeds

1/4 cup chia seeds

1/4 cup raw wheat germ

3/4 cup maple syrup (preferably) or  organic agave nectar

4 Tablespoons canola oil

2 teaspoons cinnamon

1 cup unsweetened large-flake coconut*, divided

1 cup dried fruit (I prefer cherries), divided


Preheat oven to 300F. Spray two glass 9 x 13 baking dishes with non-stick cooking spray; set aside.

In a large bowl combine the oats, walnuts, almonds, pumpkin seeds, sunflower seeds, hemp seeds, groats, flax seeds, chia seeds and wheat germ.

Whisk together the agave nectar, oil and cinnamon; stir into the dry oat mixture. Spread evenly in the two baking dishes and place in the oven. Bake, uncovered, for 30 minutes (40 minutes for a crunchier granola). Stir the granola halfway through the baking time.

At the end of the baking time, remove the granola from the oven and add 1/2 cup of the coconut* and 1/2 cup of the dried fruit to each dish of granola. Stir the granola in each dish again and let it cool, or try this really cool trick from Vegan Spoonful for a crunchier granola: return the baking dishes to the still-warm oven (with the heat turned off) and leave them there for 6 to 8 hours, or overnight.

Store the cooled granola in an airtight container.

*If you prefer toasted coconut, add the coconut to the granola mixture before baking it.


3 responses to “♥ J’s Favorite Granola

  1. Pingback: ♥ Finding Vegan l The Tahoe Road Trip | it's a Greyt Vegan Life

  2. I love buckwheat groats! So awesome to see them in a granola recipe.

  3. Pingback: ♥ Homemade Yogurt | it's a Greyt Vegan Life

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