My usual breakfast of oatmeal with nut butter and fruit was getting old. It needed a facelift, and I remembered that I used to love granola when I was in college. The brand I ate had dried blueberries and oats and it got me through many a sleepy morning. I gathered up bits and pieces of many granola recipes I found, but especially liked one that included lavender. That would add something different to breakfast and make granola more decadent.
Granola is inherently vegan, unless it has honey, so no changes were made for that. It also doesn’t have high altitude issues. The only changes made to the ingredients are by you when you bake it. Pick any nuts and seeds, leave out the lavender, choose your favorite dried fruit. It all works. For baking the granola, I discovered a variety of cooking styles: higher temp, lower temp, stir, don’t stir. I went with the directions given by Alton Brown because he’s a food scientist so I imagine he’s worked his recipe to perfection. All I know is that it smelled heavenly while it baked and I couldn’t wait for morning.
2 cups rolled oats (gluten-free, if desired)
3/4 cup nuts (I used almonds, cashews and walnuts)
1/2 cup seeds (I used hemp and pumpkin)
2 TBS amaranth
2 TBS flax seeds, ground
3 TBS lavender flowers, food-grade
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
1/3 cup maple syrup
1/3 cup vegan margarine or coconut oil, melted
3/4 tsp vanilla
1/2 cup dried fruit (I used blueberries)
Preheat oven to 250F. In a large bowl, combine oats, nuts, seeds, amaranth, flax seeds, lavender, cinnamon and cardamom. In a small bowl, combine maple syrup, margarine, vanilla and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried fruit and mix until evenly distributed. Cool and store in an airtight container.
Until next time, happy baking!