Nothin’ like homemade granola. I love the scent and taste of freshly baked granola served with some nondairy milk on the side. To jazz it up a bit, top the granola with a dollop of Banana Whipped Topping. Mornings just got better! Recipe from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* (BenBella Books 2013), reprinted by permission.
Makes: About 5 cups granola
- 2 cups rolled oats
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw unsweetened shredded dried coconut
- 1/4 cup chopped walnuts
- 1/4 cup raw or toasted wheat germ
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 3/4 cup raisins
- Banana Whipped Topping, optional
Preheat the oven to 325 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the rolled oats, sunflower seeds, pumpkin seeds, coconut, walnuts, wheat germ, and cinnamon in a large bowl and stir to combine. Add the maple syrup and stir until evenly coated.
Spread the mixture in an even layer on the lined baking sheet. Bake for 17 to 20 minutes, stirring often. Add the raisins and bake 5 minutes more or until the oats are slightly golden. Transfer to a room temperature baking sheet and let cool for 30 minutes before serving. Serve with optional Banana Whipped Topping, if desired.
Banana Whipped Topping
- 8 ounces soft or firm regular tofu, drained (sprouted variety is preferred)
- 1 ripe banana
- 2 tablespoons maple syrup, plus more as needed
Put all of the ingredients in a blender and process until very smooth. Taste and add more maple syrup if a sweeter flavor is desired.
Per 1 cup of granola: 414 calories; 13.4g fat; 26.5mg sodium; 412mg potassium; 71g carbs; 7.3g fiber; 20g sugar; 9g protein
Banana Whipped Topping Information: 349 calories; 7.2g fat; 25.4mg sodium; 763mg potassium; 63.3g carbs; 4.5g fiber; 45.3g sugar; 14.5g protein
- Explore more of VegKitchen’s Vegan Breakfast Recipes.