Honey Almond Granola
Honey Almond Granola
There’s something about homemade granola that’s just extra satisfying. It’s really easy to make, great on yogurt, with milk as a breakfast cereal or by itself as a snack. There are so many possible flavor combinations and it’s a great way to pack in seeds, nuts and oats for a mix of healthy fats, protein and fiber. Honey Almond is a classic combination that I’ve been missing as many Vegans choose not to consume honey. There have been a few honey alternatives over the years, Beefree Honee being one of the early pioneers and one of my favorites. Sadly, it no longer exists but I recently discovered a Vegan Honey called Mellody Foods that’s made by a bio tech company. It’s honestly the best tasting Vegan honey I’ve ever had. It has the complexity and flavor profile of real honey. This Vegan honey is not yet available but the company is working on bringing to market soon. Don’t let that stop you from making this delicious granola, use any brand of Vegan honey you can find or choose Maple Syrup for an easy and delicious alternative.
Serves 6-8
Ingredients
3 cups (270g) Organic Rolled Oats uncooked
1 cup (145g) Raw Almonds roughly chopped
1/3 cup (45g) Raw Sunflower Seeds
1/3 cup (40g) Raw Pumpkin Seeds
1/2 cup (118ml) Vegan Honey or Maple Syrup
1/2 cup (125g) Almond Butter
1/4 cup (60ml) Coconut Oil melted
1 tsp (5g) Cinnamon
1 tsp (5g) Vanilla Paste or Extract
1/2 tsp (2.5g) Salt
Directions
1. In a large bowl mix together the oats, chopped almonds, sunflower seeds, pumpkin seeds and salt.
2. In a small pot on medium low heat warm the almond butter, coconut oil, vegan honey and vanilla. Whisk together until it becomes well blended.
3. Pour the warmed mixture over the dried ingredients and make sure to coat everything thoroughly. Pour the mixture onto a silicone or parchment line baking sheet. Spread out the mixture into a smooth layer.
4. Bake at 350 for 15-20 minutes or until golden brown. Flip the mixture once half way through baking. Allow the granola to cool completely before breaking apart. Store in an airtight container for up to 7 days (it won’t last that long!).
