Vegan and Gluten Free
Serendipity Jane
Original Recipe: Jane Fox
Cranberry Walnut Granola is so good that you’ll jump out of bed in the morning knowing you have a bowl of deliciousness to looks forward to. The crunchy walnuts , pumpkin seeds, and sweetness from the coconut and cranberries, compliment the toasted goodness of the gluten free oats.
My Story
Several years ago I made the decision to cut out preservatives, pesticides, and unnecessary chemicals from my life. Along with switching to household cleansers made from vinegar, baking soda and natural soap, I decided to make as many food items from wholesome organic ingredients as I could.
Breakfast cereal was one of my first targets. I found a recipe on the internet for homemade granola and after a few tweaks, began making homemade granola on a regular basis. My son was a teenager at the time, and while he complained about my laundry soap concoction that had to be shaken before each use because it would separate, the homemade granola was an enormous hit. It wasn’t unusual to find a couple of Andrew’s friends sprawled on the furniture eating granola and scraping the bottom of their bowl to get every last bit of goodness. Cranberry Walnut Granola has been transformed into an even healthier version over the years and is now gluten free and vegan.
The Ingredients
Oats:
While Oats are naturally gluten free, they are often processed in the same plants and on the same equipment used with wheat products, and unless you make sure to buy gluten free oats, there will be cross contamination. I’ve use the Bob’s Red gluten free organic rolled oat for this recipe.
Maple Syrup:
My original recipe called for honey, but since honey is not considered vegan, I made the change. Make sure you are using real maple syrup and not the maple flavored syrup which is comprised mostly of corn syrup. This revised version is not quite as sweet so I’ve added a little bit of salt to bump up the flavor.I tried agave nectar because it is friendlier to those who struggle with high blood sugar, but it just wasn’t sweet enough for my taste. If you actually prefer a lightly sweet taste, switch the one cup of maple syrup for one cup of agave nectar.
Olive Oil:
Olive Oil allows the oats to crisp up nicely. It replaces the coconut oil in my original recipe. As much as I love the richness and the extra flavor bang from the coconut flavor, I can’t justify the difference in the saturated fat. Coconut Oil has six times that of olive oil! I’m not ruling out using coconut oil in the future for a special treat, but for a breakfast item that is used every day, it is not a good choice. Olive Oil can have a strong taste so I’ve bumped up the vanilla and the cinnamon to compensate. After the granola has baked, every trace of the olive oil taste is gone.
Add Ins:
The walnuts and pumpkin seeds provide a wonderful crunch, protein, and a toasty flavor. The shredded coconut and the cranberries add a layer of sweet chewiness.
The Process:
- Set the oven at 300°. It’s better to have a low oven temperature and a longer cook time to avoid burning the granola.
- Pour the Oats into a large bowl. I use the entire package of the Bob’s Red Mill Gluten Free Organic Oats. It may be a little over the eight cups but this recipe is forgiving. Set the oats aside.
- Measure all of the other ingredients out. I combine the maple syrup and olive oil and put them directly into a measuring cup along with the vanilla, cinnamon and salt, to avoid soiling additional dishes.
- Measure the walnuts, pumpkin seeds and coconut into a separate container. The cranberries are added after baking so measure them out in a seperate container and set them aside.
- Mix the maple syrup mixture well and pour into the bowl of oats. Stir until everything is coated evenly.
- Add the nuts and gently stir into the oat mixture being careful not to break the nuts into smaller pieces.
Line a large baking sheet with parchment paper. I used “The Big Sheet” by Nordic Wear. It is aluminum reinforced with a steel edge to avoid warping and it is big! 21” x 15”! It’s so much easier dealing with one large pan, than the two smaller ones that I used to use. It’s ok for the parchment to extend up the sides a little bit. When you stir it later, it will help keep the mixture from going under the paper.
- Place the tray in the oven.
- Set the timer for 15 minutes.
- When the timer goes off you’ll want to take a large spatula and stir the mixture. This will ensure even browning.
- Bake for a total of one hour and continue turning every 15 minutes. The granola will be an even light brown color when it is done.
- After removing the pan from the oven, add in the cranberries and stir one last time to make sure that they are evenly distributed.
- Let the granola cool completely and then store it
in an air tight container. You can store it on the cupboard for about a week, but remember, there are no preservatives to keep this fresh so if you won’t be able to finish it in a week, store it in the refrigerator.
Enjoy!
I like to have it in a bowl with little almond milk, and sliced bananas, but it is also good sprinkled on vegan vanilla yogurt. If you want a quick dessert, you can sprinkle sliced fruit with a little sweetener, add a layer of the granola and microwave until the fruit is soft. Top it with a non dairy topping and you have a satisfying treat that is the next best thing to a fruit crisp!
Printable Recipe
Cranberry Walnut Granola
Equipment
- large baking sheet
- large mixing bowl
Ingredients
- 8 cups Old Fashioned Rolled Oats Gluten Free, I used Bob's Red Mill Brand
- 1-1/2 cups Maple Syrup Use Real Maple Syrup
- 1/2 cup Olive Oil extra virgin, good quality
- 2 Tablespoons Vanilla Extract
- 2 Tablespoons Ground Cinnamon
- 1 teaspoon salt
- 2 cups walnuts raw, coarsely chopped
- 1 cup pumpkin seeds raw
- 1 cup shredded coconut sweetened
- 1-1/2 cups dried cranberries
Instructions
- Heat oven to 300 degrees
- Measure 8 cups of Gluten free rolled oats in to a large mixing bowl and set aside.
- In a separate container, mix together the maple syrup, olive oil, vanilla, cinnamon, and salt.
- Pour the maple syrup mixture into the oats and mix thoroughly until the oats are evenly coated.
- Add the chopped walnuts, pumpkin seeds and the sweetened coconut to the oat mixture and stir to coat all of the added ingredients.
- Line a large baking sheet with parchment paper and spread the oat mixture evenly in the pan.
- Place the pan in to the oven. Bake for a total of one hour. Using a large spatula, mix the oat mixture every 15 minutes to ensure even toasting.
- At the end of one hour, remove the mixture from the oven and the cranberries and mix in so that they are distributed thoroughly.
- Let the mixture completely cool. Place in an airtight container. The granola is safe to keep at room temperature for about a week. Since there are no preservatives, you may want to keep the granola refrigerated if you won't use it all within a weeks time.
- Serve in a bowl with your choice of dairy free milk, and fruit.
