Easy Homemade Granola

Last fall I attended a vegan yoga retreat in Mexico. Besides the people, the scenery (jungle by the sea) and the yoga, the food was the best part. Well, everything was the best part really.

One afternoon we were fortunate to have a cooking class with Chef Hugo. We learned a bunch of great recipes including how to make granola. This is my interpretation of his granola. It’s a simple recipe and you can change up the nuts and seeds to add variety. This particular combination is my favorite. Enjoy!

Try it with unsweetened, vanilla flavored almond milk.

Homemade Granola
Makes 8-10 servings

4 cups old-fashioned, rolled oats
1/4 cup pecans, chopped
1/4 cup walnuts, chopped
1/4 cup almonds, chopped
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 canola oil
1/4 agave syrup
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 cup raisins

Preheat oven to 350 degrees. Grease a large baking pan with oil and add oats. Add oil and mix. Add agave, then mix. Add nuts and seeds to baking pan and stir together. Lastly, add the cinnamon and vanilla extract and stir until well combined. Bake at 350 degrees for 30 minutes, stir the mixture after 15 minutes. Add the raisins after the granola is finished baking. Let cool on a non-stick baking tray. Store in a seal-tight container at room temperature.

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