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