Granola Recipe


Nutrition

Cal/Serving: 253
Daily Value: 13%
Servings: 20

Balanced, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat9g13%
Saturated2g10%
Trans0g0%
Carbs40g13%
Fiber5g20%
Sugars15g0%
Protein7g14%
Sodium62mg3%
Calcium41mg4%
Magnesium74mg18%
Potassium269mg8%
Iron2mg11%
Zinc1mg10%
Vitamin A0IU0%
Vitamin C0mg0%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg6%
Niacin (B3)1mg3%
Vitamin B60mg3%
Folic Acid (B9)21µg5%
Vitamin E2mg9%
Vitamin K0µg1%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Granola
Penny de los Santos

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.

5
Ratings8

INGREDIENTS

  • 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

DIRECTIONS

Preheat the oven to 300 degrees.

In a large bowl, mix the oats, coconut, almonds, brown sugar, salt, and cinnamonHeat 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.

Recipe Details

Adapted from "Sweet Vegan" by Emily Mainquist (Kyle Books, 2011)

Servings: 20

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