Crunchy Carob Almond Granola
I enjoyed a bowl of this with unsweetened vanilla almond milk this morning. Could life possibly get any better?
Crunchy Carob Almond Granola
1/3 cup plus 2 tablespoons (154 g) brown rice syrup
1/4 cup (60 ml) canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon blackstrap or regular molasses
2 1/2 cups (200 g) old-fashioned rolled oats
1/2 cup (58 g) wheat germ
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 cup (47 g) shredded coconut
1/3 cup (40 g) nondairy carob chips
1/3 cup (36 g) slivered almonds
1/4 cup (27 g) chopped pecans
1/4 cup (40 g) raisins, optional
Preheat oven to 300°F (150°C, or gas mark 2). Line a large rimmed baking sheet with parchment paper or a silicone baking mat, such as Silpat.
Whisk rice syrup, oil, vanilla, and molasses in a medium bowl. Combine the rest of the ingredients in a large bowl.
Fold wet ingredients into dry, until well coated. Spread mixture evenly on the baking sheet.
Bake for 15 minutes. Stir well.
Bake for another 15 minutes, or until golden brown.
Let cool on baking sheet before transferring into a tightly closed container. Store in fridge, once completely cooled.
Yield: About 6 cups
ruby red vegan said,
May 20, 2008 at 8:43 pm
your pictures make me so happy! and so would a bowl or two of this granola. i need to get myself un-addicted from oatmeal just for one day so i can try your granola recipe for breakfast!!!
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happy herbivore said,
May 20, 2008 at 8:44 pm
frakin’ awesome. breakfast. tomorrow. oh yes.
you rock my tastebuds!
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Lovliebutterfly said,
May 20, 2008 at 9:18 pm
Hmmm! BoyfriendLovlie will love this. I’ll have to try this!
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Romina said,
May 20, 2008 at 9:46 pm
This sounds delicious! I could probably eat this all day. Especially with the best milk there is; unsweetened almond milk.
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Decadence your butt off. « have cake, will travel! said,
May 20, 2008 at 10:01 pm
[...] ok, you can ask me what’s in there now, ’cause here’s the [...]
VeggieGirl said,
May 20, 2008 at 11:28 pm
That right there, is the epitome of heaven in a bowl.
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atxvegn said,
May 21, 2008 at 2:30 am
Thank you for sharing this recipe – I can’t wait to make it!
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bazu said,
May 21, 2008 at 4:32 am
Tell me more about this unsweetened vanilla almond milk…!
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Silvia said,
May 21, 2008 at 5:41 am
Unsweetened vanilla and almond milk eh? :-D great .Should taste fantastic !
And that granola looks tasty dear!
A biggggg kisss
Silvia
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andreea said,
May 21, 2008 at 8:17 am
how much do i love this?! :)
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Celine said,
May 21, 2008 at 11:06 am
thanks! I love that it keeps me full for a long time with all the healthy fats, even without eating a humongous bowl of the stuff. :)
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Homemade everything!! « julie’s kind kitchen said,
June 17, 2008 at 7:49 pm
[...] Now that I’ve gotten a “taste” of how good homemade granola can be, I want to try this recipe and this one [...]
tranabanana said,
July 17, 2008 at 5:47 pm
I LOVE this stuff! I’ve made it several times now, usually with different types of nuts (almonds, walnuts, pistachios, etc) and dried cranberries or cherries. One time I even had to sub in pure maple syrup for the brown rice syrup, as the health food store on the corner was completely out of brown rice syrup (and I’d used up mine in the last batch of granola). Oh, I usually use chocolate chips instead of carob chips, and the granola gets this nice cocoa-y flavor. YUM. Thank you!
P.S. I’ve been buying the unsweetened vanilla almond milk at Trader Joes for awhile now. That is awesome stuff! It’s great in Fronch Toast (VWAV) too.
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Celine said,
July 18, 2008 at 7:31 am
wonderful, Trana. I’m totally loving the almond milk too, and was lucky to find the original, unsweetened version on sale recently. needless to say I came out of the store carrying far too much of the stuff for my own good. or my wallet’s. ;)
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This granola will put hair on your chest! « have cake, will travel! said,
October 14, 2008 at 5:25 pm
[...] want another granola recipe? but of course! [...]
Kristin said,
November 24, 2009 at 9:00 am
This is sooo good. I’ve made it 3x now.
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Celine Reply:
November 24th, 2009 at 10:01 am
very happy to hear, Kristin!
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