Breakfast: Cinnamon Bun Granola from Tiny Treats Ebook

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Shared with permission by Lisa Pitman and Nicole Axworthy. Tiny Treats Ebook. Copyright 2012.

From Lisa and Nicole: If we ever open a vegan B&B, this will be on each breakfast-in-bed tray. We would keep the guestrooms full by serving it up differently each day–in a layered parfait glass with sliced apples and almond yogurt, or on top of our favourite banana soft serve, or in special tea cup with a substantial splash of coconut milk. The options are endless.

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Ingredients

  • GRANOLA
  • 2 cups (215g) rolled oats
  • 1/2 cup (95g) raw buckwheat groats
  • 1/2 cup (65g) raw walnuts, chopped
  • 1/2 cup (50g) unsweetened shredded coconut
  • 1/4 cup (40g) raisins
  • 1 tbsp (15mL) ground cinnamon
  • 1/2 tsp (2.5mL) sea salt
  • 1/4 tsp (1.25mL) fresh ground nutmeg
  • 1/2 cup (120mL) pure maple syrup
  • 1/4 cup (50g) Medjool dates, pitted
  • 2 tbsp (30mL) melted coconut oil
  • 2 tbsp (30mL) water
  • 2 tsp (10mL) pure vanilla extract

Preparation

Step 1

GRANOLA : DEHYDRATOR METHOD
4. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer. Dehydrate for 8 to 10 hours at 115F.

OVEN METHOD
4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters. Store in an air-tight container in the fridge or at room temperature.

Makes about 6 cups of granola.

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