Granola - Cinnamon Bun

By BlueSchmoo

OhSheGlows Vegan Granola - from the Tiny Treats eBook by Lisa Pitman and Nicole Axworthy.

Ingredients

• 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

Details

Servings 6
Adapted from ohsheglows.com

Preparation

Step 1

1. In a large bowl, stir together the oats, buckwheat, walnuts, shredded coconut, raisins, cinnamon, salt and nutmeg.

2. Using a blender, blend the maple syrup, dates, coconut oil, water and vanilla extract into a smooth, thick sauce.

3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.

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.


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.


Makes about 6 cups of granola.