Lightened Up Summer Granola (Oil-Free & Reduced Sugar)
Vegan, oil-free
By
 |
 |
|
Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95 
|
|
Tweet |
I love granola, but I don’t always love its usual oil and sugar heavy profile. This crunchy lightened up version doesn’t contain any oil and is lightly sweetened, resulting in a light tasting granola perfect for those warmer summer months! I love this granola crumbled over a bowl of Vegan Overnight Oats, a Green Monster, or Raw Buckwheat Breakfast Porridge. Adapted from My Favourite Granola.
Yield
5 cups
Prep Time
10 Minutes
Rest time
15 Minutes
Cook time
25 Minutes
Total Time
50 Minutes
Ingredients:
For the dry ingredients
- 2 cups rolled oats
- 1/2 cup almonds, chopped
- 1/2 cup uncooked millet
- 2 tbsp ground flax
- 1 tbsp chia seeds
- 1/4 cup Sucanat (or brown sugar)
- 1/2-3/4 tsp kosher salt, or to taste
- 1/2 tsp cinnamon
For the wet ingredients
- heaping 2 tbsp applesauce
- 1/4 cup Brown Rice Syrup (or other liquid sweetener)
- 3 tbsp Maple Cinnamon Almond Butter w/ hemp, flax, chia (or other nut butter)
- 1 tsp pure vanilla extract
- 2 vanilla beans, scraped (optional)
- 1/2 tsp almond extract
Directions:
- Preheat oven to 325°F and line a baking sheet with parchment paper or non-stick mat.
- In a large bowl, stir together dry ingredients. In a medium sized bowl, mix together the wet ingredients (except for the vanilla beans and extracts). Microwave for about 60 seconds on high. Now stir in the extracts and scraped vanilla beans until combined.
- Add wet mixture to dry mixture and stir well until everything is coated. Mixture will be a bit dry at first but keep mixing as it will eventually come together! Adjust salt to taste. Scoop onto baking sheet.
- Bake for 20-25 minutes, stirring once half way through baking. Allow to cool for about 10-15 minutes on the baking sheet. Makes about 5 cups. Store in an air-tight container for 1-2 months.