We recently had a guest who was avoiding animal products in his diet for health reasons, but his wife thought he would relax his rules while staying at our B&B for two nights. When I told him that I had an option for him of some healthy vegan granola with almond milk, he took me up on the offer. He and I were both pleased with the results – he had a hearty and nutritious breakfast, and I had a satisfied guest! I always have a batch of this granola on hand for the mornings when someone prefers cereal and milk to our chef’s choice entree. That doesn’t happen too often, but the granola keeps really well in a zip-lock in the refrigerator.
Here’s how you make about five cups of it:
Preheat the oven to 300 degrees F.
Dry ingredients – mix together in a large bowl
2 cups rolled or old-fashioned oats
1 cup steel-cut oats
1/4 cup sunflower seeds
1/4 cup flax seed
1/4 wheat germ
Wet ingredients & spices – mix together in a small bowl
1 individual cup unsweetened applesauce
4 tsps. agave nectar
1 Tbl. extra virgin olive oil
1/2 Tbl. ground cinnamon
1/2 Tbl. ground ginger
1/4 tsp salt
Mix wet ingredients and spices together first, then stir into dry ingredients. Mix thoroughly until all ingredients are moistened.
Spread the mixture onto a baking dish (use one with sides). Bake for 35 – 40 minutes until evenly golden brown. Stir every 10 to 15 minutes while in oven to ensure even browning.
Add 1/4 cup dried fruit after the granola cools – I usually use dried cranberries or tart cherries, but raisins will work.
Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV