The wonderful aroma that fills your kitchen as this crunchy homemade granola is baking is truly mouth-watering. This vegan gluten-free recipe produces lots of chunky clusters that are perfect for snacking!
Preheat oven to 300° F (150° C). Position the rack in the center of the oven.
Line a large baking sheet with parchment paper.
With a food processor, finely grind 3 of the 6 cups of quick oats.
In a large bowl, combine all the dry ingredients.
Mix thoroughly and set aside.
Except for the vanilla extract, combine the wet ingredients in a small saucepan.
Place pan over medium heat and stir or whisk until smooth and mixture become warm.
Remove from heat and stir in the vanilla (and salt if using).
Pour the wet mixture over the oat mixture.
With a wooden spoon, mix until combined.
Let stand for 10 minutes.
Spread the unbaked granola on the lined baking sheet and place on rack in the middle of the oven.
Bake for approximately 30 minutes.
Remove the pan from the oven. Stir, return the pan to the oven and continue to bake for another 15 minutes.
Stir again and bake for another 10-15 minutes or until golden and toasted.
Turn off the oven and let it cool down. ( I usually make my granola in the evening and let it cool overnight in the oven).
Add your favorite dried fruit.
Store at room temperature for up to 2 weeks.
Notes
1 serving = ½ cup
For this recipe, using quick oats is the best way to ensure that your granola will turn out perfectly every time.
Heating the wet ingredients makes it easier to combine with the dry ingredients.
To prevent your granola from becoming soggy, allow it to cool off overnight in the oven (turned off) before storing it in mason jars or airtight containers.
For variations, please refer to post.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from The Traveler's Lunchbox