With more than a slight nod to the kind of granola that took off in the sixties and never faded away, this homemade crunchy granola just might become your go-to recipe.
While the varieties bought in bulk or in boxes are usually pretty good, for ultimate flavor and freshness, there’s nothing like an easy crunchy granola recipe that can be made in your own oven. And it gives off a divine aroma while it’s cooling on your kitchen counter.
Make sure to consider the optional ancient grains. Amaranth or teff give this granola a unique flavor and extra crunch, though they’re entirely optional These tiny seed-like grains don’t need to be precooked. Look for them in natural food stores, in the bulk grains section.
Use as a straight or mixed cereal. Enjoy this crunchy granola straight as a cereal (or mixed with other cereals) served with nondairy milk. Or, you can mix it with other, less intense cereals.
Use as a dessert topping — or give as a gift. This granola is great served on vegan ice cream or vegan parfaits, and is a delicious finish for fruity desserts. You can also pack it into attractive jars to give as an inexpensive gift during the holiday season.
- 6 cups rolled oats
- 1/4 cup sesame or hemp seeds
- 1/4 cup sunflower or pumpkin seeds (or both)
- 1/2 cup raw slivered or sliced almonds or chopped walnuts
- 1/2 cup raw amaranth or teff grain, optional
- 1/3 cup maple syrup or agave
- 2 tablespoons safflower or other neutral vegetable oil
- 1/2 teaspoon cinnamon
- 1 cup dried fruit (raisins, cranberries, blueberries, goji berries, cherries; or sliced apple, apricots or pineapple, or a combination)
- 1/2 cup chocolate chips or chunks, optional
- Preheat the oven to 275º F.
- Combine the first 4 ingredients (plus the optional amaranth or teff, if using) in a large mixing bowl.
- Combine the agave or syrup with the oil and cinnamon in a small container. Drizzle into the oat mixture, stirring continually, until and mix thoroughly until the mixture is evenly coated.
- Spread on two parchment-lined baking sheets. Bake, stirring every 10 minute or so, for 30 minutes, or until the mixture is golden and fragrant.
- Allow the granola to cool on the baking sheets, then stir in the dried fruit and optional chocolate chips. When completely cool, transfer to jars or other airtight containers to store.