Homemade Vegan Gluten & Soy-Free Granola

 

Here’s a few pictures from today

Skylar

Madeline being an amazing sport and playing with Dido the Crawling Gloved Puppet, keeping Skylar happy for the pic

I “only” had One Coffee Today.  I impress myself with my own restraint sometimes!

Skylar was punchy enough for all of us today!  No coffee required.

The lighting is pretty poor, but hey, we’re not all food bloggers used to “getting the shot”, with less-than-perfect-lighting-conditions notwithstanding.  Some people have day jobs other than learning how to “get the perfect shot”, clearly evident from these photos…haha!

Moving Along…
Regarding yesterday’s Raw Vegan Chocolate Mousse, I was thrilled to hear so many of you enthusiastically ready to give this one a whirl!

Four ingredients, including a Secret Ingredient, and 5 minutes later, this ridic thick, fudgy, decadent, but super healthy, chocolate mousse could be all yours!

Just sayin’, you may want to give this mousse recipe a whirl!

 

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Vegan Gluten & Soy-Free Granola
1/2 c Vegan Buttery Spread such as Earth Balance (there is a soy-free version that you can get at WF) or 1/2 cup (1 stick) butter (Or, for Peanut Butter or Almond Butter Flavored Granola, use 1/2 c of either or a combo and omit the Buttery Spread)
1 c light brown sugar, packed
1/4 c water (or nut milk)
1 Tsp Vanilla Extract (Or more, to taste)
2 Tbsp Cinnamon (Reduce this if you don’t like alot of cinnamon, 1 Tbsp will likely suffice but I happen to love cinnamon)
4 c old-fashioned (not quick cook) oats.  For those who need certified GF Oats, feel free to use those.  For the rest of us who are gluten sensitive but that it’s not a life or death matter, I discussed the specifics on Oats & Gluten in This PostClick Here for the details and scroll to the bottom of the post.

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Directions
Combine & Melt the buttery spread, brown sugar & water on the stove
Add the Vanilla and Cinnamon to the mixture
Next, add in 4 c whole, rolled oats (not quick cook) & stir to combine

Spread mixture onto a parchment-lined, raised-edge cookie sheetjust in case it spreads out a bit, you want something with a lip.

Bake at 375F for anywhere from 10 to 15 mins. I take mine out at 10 Minutes and it’s still practically raw looking, but it hardens as it cools so keep that in mind and don’t overbake if you like chewy granola.  Baking for 10 Minutes, the granola is similar in texture to what I’d call Quaker Chewy Granola Bar texture, if anyone remembers those.
You can see after baking 10 Minutes, this is more of a bar-like, not a crumbly, granola.

My Homemade Vegan Gluten & Soy-Free Granola will keep for a week (or more) in a covered container.

Optional Tweaks and Add Ins:
Add 1/8 to 1/4 c of chia seeds, hemp seeds, flax seeds, sunflower seeds, either before or after baking, your choice
Use Nut Butter rather than Buttery Spread in the recipe as noted.
Add Nuts of your choice (walnuts, almonds, macadamia, etc.) to your storage container and mix it all up
Add Raisins, Dates, Gogi Berries, Dried Pineapple/Apricots/Apples/Figs, or other dried fruit to the Mix

It’s awesome crumbled on top of fruit, or for the yogurt-eaters it’s great mixed into a yog-mess, or just by itself to nibble on!  I hope it looks good enough to make, poor photo quality and all.

Green Food included Brussles, Mixed Greens, Tomatoes, Carrots, Cukes, Sugar Snap Peas

Tossed with a newly made Batch of Homemade Vegan Slaw Dressing

Dessert was a Fresh Batch of high Raw Vegan Chocolate Coconut Snowballs

Coconut, Coconut Oil, Cocoa Powder, Maple, Vanilla
Stir (no food processor necessary, just a bowl and a spoon!)
Portion into bowls or freeze the batch in one large container
And Eat!
Click for detailed recipe info for the Raw Vegan Chocolate Coconut Snowballs

Do you have a favorite granola recipe?

 

   

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