I realize that, having just made my own granola, I have past the point of no return on the crunchy hippie scale. But wait! I shower, I wear makeup, I don't smoke anything, and I have a job... so you too can make granola without worrying that you'll wake up with dread locks and a hemp necklace.
My parents, granola fanatics, swear by this stuff: Vineyard Sunshine Granola from Little Rock Farm. When my dad found out that they sell it in bulk bins at Cronig's he suggested that we drive over and buy the whole bin. Unfortunately, it has butter in it. So when I got the cookbook Eat, Drink & Be Vegan for my birthday I decided to fiddle around with their granola recipe.
I love granola (with soy milk and lots of fresh berries) and have always wanted to make my own since store-bought often has too much oil in it. This Orange Coconut Almond incarnation has lots of flavors but isn't greasy or heavy. It's very easy to make and you can keep it in the freezer.
2 cups organic rolled oats (not the quick kind)
1/3 cup unsweetened coconut
1/3 cup slivered almonds
1/2 teaspoon cinnamon
Zest of one orange
pinch of kosher salt
1/4 cup honey
1 tablespoon molasses
1/2 teaspoon vanilla
2 tablespoons melted virgin coconut oil or canola oil
1. Preheat the oven to 300.
2. In a large mixing bowl mix the dry ingredients and set aside. (Oats, coconut, almonds, cinnamon, zest, salt.)
3. In a small bowl combine the wet ingredients. (Honey, molasses, vanilla, oil.)
4. Pour the honey-molasses mixture over the oats and spread in a single layer on a parchment-lined baking sheet.
5. Bake for about 25 minutes, tossing once in the middle.
(Don't let it get too brown, you want it to still be a little chewy.)
6. Out of the oven, doss in a few chopped dates.