Daily Value: 13%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||21µg||5%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
This granola recipe is the best you will ever taste — just ask my grandmom. The coconut and cinnamon add a richness to the slightly sweet oats. Also delicious over soy yogurt with fresh fruit.
- 4 cups old-fashioned oats
- ½ cup unsweetened coconut
- 1 cup whole raw almonds
- ½ cup dark brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup vegetable oil
- ¼ cup light agave
- 1 teaspoon vanilla extract
- 1 ½ cups raisins
Preheat the oven to 300 degrees.
In a large bowl, mix the oats, coconut, almonds, brown sugar, salt, and cinnamon. Heat the oil and agave in a microwave-safe bowl for 20 seconds. Pour over the oat mixture. Add the vanilla extract and stir until combined.
Spread the granola onto a 9-by-13-inch baking pan.
Bake for 40 minutes, stirring every 10 minutes. Place the pan on a wire rack, stir in the raisins, and push the granola to one side of the pan while cooling. This will allow the granola to cool in large clusters. Keep the granola in an airtight container for up to 1 month.
Adapted from "Sweet Vegan" by Emily Mainquist (Kyle Books, 2011)Servings: 20
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