Seedy Granola
Holy Vegan Peanut Butter Cookies
Seedy Granola
Here is the seedy version of my Good Granola. I really like the addition of seeds to this recipe – it brings out a very nutty buttery flavor.
I have to be honest though – I did not measure out my ingredients, so these measurements are bit of an approximate – just a sprinkle of this and a little of that. You can certainly add or subtract more or less of the seeds and dried fruit. I also sometimes substitute agave nectar for some of the honey – just enough so that the oats and nuts are completely coated.
Ingredients
- 2 1/2 cups oats (not quick cooking oats)
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/3 cup honey
- 2-3 tablespoons agave nectar
- 2 teaspoons canola oil
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup dried apricots, chopped
Preheat the oven to 350 degrees F. Line a half sheet pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, brown sugar, cinnamon, almonds and seeds. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey, agave and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 25-30 minutes, tossing after 7-8 minutes, then after every 3-4 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried fruit. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.
Holy Vegan Peanut Butter Cookies
A spin off from my Holy Vegan Cookie recipe. These are so good – you won’t even know they’re vegan!
Makes 30 cookies
Ingredients
- 1/2 cup canola oil
- 1/2 cup mashed banana
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- scant 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups oats
- 12 ounces chocolate chips
Preheat the oven to 350 degrees F. In a large bowl mix together the canola oil, banana, peanut butter, brown sugar, granulated sugar and the vanilla extract and mix until combined. In a separate bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and gently stir until combined. Finally, stir in the oats and chocolate chips.
Drop tablespoon size drops of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool on the pan for 1 minute; then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days.
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