Makes 10 cups
An extremely filling granola without making you feel heavy. It’s easy to make and lasts for weeks! Kids can snack on it dry and it also makes a great camping breakfast. Below are a few options for a few different combos – think of this recipe as a template of sorts. This one gravitates towards walnuts, pumpkin seeds and tahini, but mix it up to keep things interesting and to ensure nutritional variation.
- 4 ½ cups rolled oats
- 1 cup chopped walnuts, pecans and/or almonds
- 2/3 cup raw pumpkin and/or sunflower seeds
- 3 cup hemp seeds
- 1 tsp. cinnamon
- ½ tsp salt
- ½ cup pure maple syrup
- ½ cup tahini or natural peanut butter
- 2 tsp. pure vanilla extract
- Preheat the oven to 325°F
- In a large bowl, combine the oats, chopped nuts, pumpkin or sunflower seeds, hemp seeds, cinnamon and salt.
- In a small bowl, stir or whisk together the maple syrup, tahini or peanut butter and vanilla.
- Pour the wet ingredients into the dry and mix well until thoroughly combined.
- Using your mixing utensils, spread the mixture onto a large baking sheet and pat down firmly.
- Bake for 25 minutes, or until browning and starting to smell toasty.
- Allow to cool fully before breaking up into chunks. Granola stored in an air-tight container in the pantry keeps for several weeks.
Excerpted from The Vegan Family Cookbook by Anna Pippus. Copyright © 2021 Anna Pippus. Photography © 2021 Anna Pippus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.