Okay, yes, this is from Big Vegan again. And no, I won’t be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I’ve been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won’t be replacing it with it, but it’s certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.
INGREDIENTS:
3 C rolled oats
2 C quinoa flakes (look in the cereal aisle)
1/2 C whole wheat flour
1 tsp cinnamon
1/4 tsp salt
1-1/2 C all-fruit lemon concentrate, thawed
1/2 C brown sugar
1/2 C vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract
1 C almonds, chopped
1 C apricots, chopped
DIRECTIONS:
Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.
Spray a baking sheet with cooking spray. Since I don’t have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.
I added another 5 minutes to the last 15. Ovens temps vary, so check often.
Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!
- 3 C rolled oats
- 2 C quinoa flakes (look in the cereal aisle)
- ½ C whole wheat flour
- 1 tsp cinnamon
- ¼ tsp salt
- 1-1/2 C all-fruit lemon concentrate, thawed
- ½ C brown sugar
- ½ C vegetable oil
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 C almonds, chopped
- 1 C apricots, chopped
- Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.
- Spray a baking sheet with cooking spray. Since I don't have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.
- I added another 5 minutes to the last 15. Ovens temps vary, so check often.
- Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!
