Magnificent Maple Granola

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

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)

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.

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.

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.