Go-To Vegan Granola

After naming my last entry after granola, I thought I’d share one of my favorite recipes for granola. From here on out, there’ll be no more shelling out big bank for tasty goodness. Best of all, you can customize it to your preferences. My granola is great on its own as a snack, served with your favorite vegan yogurt, or as the perfect crunchy topping for oatmeal. (Keep it in the fridge in a sealed container for added freshness.)

theunscaryvegangotogranola

You’ll need:

  • 2 cups rolled oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup dried cranberries
  • 1/3 cup maple syrup
  • 1/3 cup peanut butter (or your nut or seed butter of choice)
  • 1 tsp almond extract (you can use vanilla, but almond extract is my secret ingredient to almost everything I bake)
  • 1/2 tbsp cinnamon
  • 1/2 tbsp ginger
  • 1/2 tsp salt

theunscaryvegangranolarecipe

What to do:

1.) Preheat your oven to 325F. While the oven is heating up, mix all your wet ingredients in a bowl.

2.) Add the oats, seeds, and nuts into your wet mixture, folding your ingredients to make sure everything is evenly coated. Then dump it onto a coated or lined baking sheet, spreading it out into a thin layer.

3.) For baking, I always use the bottom rack in the oven because it seems to cook more evenly, but some ovens differ. Use whichever rack you use for baking and pop it in for 20 minutes. Take it out, add your cranberries — or whatever dried fruit you want to use — give it a quick stir to incorporate the fruit, and pop it back in for an additional 5-7 minutes.

4.) Eat! The granola will keep for a month in the fridge or at room temperature in sealed container.

theunscaryvegangranola

It’s that easy. What’s your favorite way to use granola?