Crunchy Granola

A scrumptious breakfast idea.
For those with gluten sensitivity who are able to tolerate oats, use gluten free oats for this recipe.

8 cups rolled oats
¼ cup agave
¼ cup molasses or honey
1/4 c coconut milk (opt)
1,1/2 cup warm water
1 tbsp. vanilla
1 cup sunflower seeds
1 cup sesame seeds
1 cup coconut flakes
1/2 cup ground flax seed
¼ – 1/2 cup each: raisins, dried cranberries, dried pineapple bits, dried, chopped dates or other dried fruit, chopped nuts (walnuts, almonds, pecans) (opt)
2-3 T cinnamon
1 tsp salt

Pour oats into a large bowl. Mix water, honey, vanilla, sugar and salt together and add to dry mixture, stirring thoroughly. Spread out on large baking pans, bake at 250 degrees , stirring every 15 mins, for 1 hour or until light brown and dry. Cool slightly and add dried fruit. Will stay fresh for weeks in a covered container, refrigerate.   Serve with non-dairy milk, or stirred in applesauce or non-dairy yogurt. This recipe also makes a great crumb topping for a fruit pie.

For diabetes diet- omit raisins, pineapple.  Use sugar free dried cranberries.


Breakfast, Dessert, Recipes

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