Magnificent Maple Granola

1

ABOUT THE RECIPE:

This Vegan Maple Granola with Banana Whipped Topping is crunchy and sweet for a festive "top-of-the-morning" treat.

6 to 8 servings

2

INGREDIENTS:

GRANOLA

  • 2 cups rolled oats (use gluten-free if needed)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup unsweetened shredded dried coconut
  • 1/4 cup chopped walnuts
  • 1/4 cup raw or toasted wheat germ (optional, omit for gluten-free)
  • 1 teaspoon ground cinnamon
  • 1/2 cup maple syrup
  • 3/4 cup raisins

FOR SERVING

  • Dairy-free Milk (your favorite variety)
  • "Banana Whipped Topping," (optional, recipe below)
3

INSTRUCTIONS:

Preheat the oven to 325 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the rolled oats, sunflower seeds, pumpkin seeds, coconut, walnuts, optional wheat germ, and cinnamon in a large bowl and stir to combine. Add the maple syrup and stir until evenly coated.

4

Spread the mixture in an even layer on the lined baking sheet. Bake for 17 to 20 minutes, stirring often. Sir in the raisins and bake 5 minutes more or until the oats are slightly golden. Transfer to a room temperature baking sheet and let cool for 30 minutes before spooning into bowls, served with plenty of dairy-free milk and some maple syrup on the side.

To make a "Granola Breakfast Parfait," top each serving with a generous dollop of "Banana Whipped Topping" (recipe below), served with plenty of dairy-free milk on the side.

5

BANANA WHIPPED TOPPING

  • 8 ounces soft, firm, or extra-firm regular tofu, well-drained  (not pressed) and broken into chunks
  • 1 medium-large ripe banana, peeled and sliced into 3 or 4 pieces
  • 2 tablespoons maple syrup, plus more as needed

Put all of the ingredients in a blender and process until very smooth. Taste and add more maple syrup if a sweeter flavor is desired. Serve right away, or cover tightly, refrigerate and serve cold.

Ingredients

Directions

1

ABOUT THE RECIPE:

This Vegan Maple Granola with Banana Whipped Topping is crunchy and sweet for a festive "top-of-the-morning" treat.

6 to 8 servings

2

INGREDIENTS:

GRANOLA

  • 2 cups rolled oats (use gluten-free if needed)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup unsweetened shredded dried coconut
  • 1/4 cup chopped walnuts
  • 1/4 cup raw or toasted wheat germ (optional, omit for gluten-free)
  • 1 teaspoon ground cinnamon
  • 1/2 cup maple syrup
  • 3/4 cup raisins

FOR SERVING

  • Dairy-free Milk (your favorite variety)
  • "Banana Whipped Topping," (optional, recipe below)
3

INSTRUCTIONS:

Preheat the oven to 325 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the rolled oats, sunflower seeds, pumpkin seeds, coconut, walnuts, optional wheat germ, and cinnamon in a large bowl and stir to combine. Add the maple syrup and stir until evenly coated.

4

Spread the mixture in an even layer on the lined baking sheet. Bake for 17 to 20 minutes, stirring often. Sir in the raisins and bake 5 minutes more or until the oats are slightly golden. Transfer to a room temperature baking sheet and let cool for 30 minutes before spooning into bowls, served with plenty of dairy-free milk and some maple syrup on the side.

To make a "Granola Breakfast Parfait," top each serving with a generous dollop of "Banana Whipped Topping" (recipe below), served with plenty of dairy-free milk on the side.

5

BANANA WHIPPED TOPPING

  • 8 ounces soft, firm, or extra-firm regular tofu, well-drained  (not pressed) and broken into chunks
  • 1 medium-large ripe banana, peeled and sliced into 3 or 4 pieces
  • 2 tablespoons maple syrup, plus more as needed

Put all of the ingredients in a blender and process until very smooth. Taste and add more maple syrup if a sweeter flavor is desired. Serve right away, or cover tightly, refrigerate and serve cold.

Notes

Magnificent Maple Granola
(Visited 356 times, 1 visits today)