Hippie-Dippie Granola
Vegans these days are trying so hard to break away from the healthy "granola and sprout eating hippie" stereotype. I personally don't mind this stereotype because I love both sprouts and granola and don't mind if people think I'm a health food nut, because I am! I love making all different kinds of granola but this is my current favorite and most "hippie" like what with all the healthy nuts and seeds. Not too sweet and jam packed with vitamins and minerals; it's the perfect breakfast with some non-dairy milk or as a snack all on its own. This is one of my son's favorite breakfasts.
- 1/4 tsp Sea salt
- 1/2 cup Pecans
- 1/4 cup Hazelnuts (optional)
- 1 cup Sunflower seeds
- 1/4 cup Maple sugar (or 1/3 cup for a sweeter version)
- 1/3 cup Agave
- 3 cups Rolled Oats
- 1 tsp Vanilla extract
- 1/2 cup Pumpkin seeds
- 1/4 cup Virgin Coconut oil (melted if solid)
- Preheat oven to 325 F and line a jelly roll pan with parchment paper. Set aside pumpkin seeds and hazelnuts.
- In a large bowl, toss together oats, sunflower seeds, pecans, maple sugar and salt. In a smaller separate bowl, whisk together agave, oil and vanilla, pour into oats and mix well.
- Transfer mixture to the prepared pan and bake for 35 minutes, stirring every 10 minutes. Add the pumpkin seeds and hazelnuts halfway through baking time.
- Let cool completely on pan before transferring to an airtight container.