Granola is so easy to make from scratch, and it would be worth it even if it were more difficult. Most recipes out there are already vegan, often with the exception of honey, which is really easy to substitute for. Every now and then you come across a recipe that calls for butter, but again, that one is super easy to replace.
I found this very tasty looking recipe on the blog “Strawberries in Paris”. I substituted a mixture of agave nectar and brown rice syrup for the honey in the original recipe. They both worked well, but I did find the recipe to be a bit sweet for me. I’m not sure if it’s because I used different sweeteners, but regardless of the reason, I think I’ll reduce the sugar a bit next time I make this.
One other change I’ll make is to reduce the salt just a touch. I do love the mixture of salt with sugar, but it’s just a little overpowering for me. When I revisit this and change up the amounts I’ll be sure to re-post them, but for now I’m going to post the version that I made without any changes. Feel free to mess with it if you’d like, or make it as – it’s still really tasty; I’m just very picky! I also doubled the original posted recipe. Why not have more granola for the same amount of work?
4 cups rolled oats
2 teaspoons cinnamon
2 teaspoons salt
1/4 cup + 2 tablespoons + 2 teaspoons canola oil
1/4 cup agave nectar
1/4 cup brown rice syrup
1/2 cup brown sugar
1/2 teaspoon vanilla powder
2/3 cup slivered almonds
2/3 cup dried fruit
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, sweeteners, and vanilla.
Pour the wet mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the wet mixture.
Spread the granola out evenly onto your baking sheets, but leave a few clumps here and there for texture.
Bake for 10 minutes, then remove from the oven and use a spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven. [I rotated the baking sheets from top to bottom and back to front.]
Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Return the baking sheet to the oven.
Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the dried fruit over the granola, and transfer it to an airtight container.