When I became a vegan I vowed I WOULD continue shaving my legs, I would NOT drink from a mason jar and I WOULDN’T turn into one of those “granola” folks….whatever that means.
10 years into my vegan life….here is how I’m slipping.
I’m still into personal grooming, albeit a much more relaxed approach.
I have been known to drink from a mason jar, think green smoothie and backyard cocktail.
I’m 100% one of those granola folks.
Here is my definition of being granola;
I care about my health and wellbeing most of all.
I am curious and willing to ask questions about the science behind physical and mental health.
I care about the animals and the planet.
I smile a lot.
I love granola and eat it often.
Careful how you proceed.
Granola is considered a gateway food to a become “granola”.
Like most of my recipes, I want you to take it and make it your own.
Customize, revolutionize and share.
I’m virtually hugging you now.
Cinnamon Chocolate Granola (No added oil)
This granola is super delish and a great option for breakfasts or snacks.
- 3 Bananans
- 15 Medjool Dates Pitted and soaked in hot water for 15 minutes
- 1/2 cup Cocoa Powder
- 1/2 tsp Sea Salt
- 2 tsp Pure Vanilla (or 1 Vanilla pod scraped)
- 5 cups Large flake oats raw
- 1 cup Puffed quinoa or puffed brown rice
- 3/4 cup Favourite nuts (almonds/walnuts/pistachios)
- 3/4 cup Dried cherries
- 3/4 cup Raisins (golden or Thompson)
- 1/2 cup Unsweetened coconut flakes
- 2 TBSP Cinnamon
- 1/2 cup Pumpkin seeds
Heat oven to 300 degrees F.
Blend bananas, soaked dates, cocoa powder, sea salt and vanilla in a high speed blender until smooth.
Mix the dry ingredients together in a large bowl.
Pour the banana mixture into the dry ingredients and mix well.
Spread granola over two parchment covered baking sheets.
Cook for 20 minutes, stir around for even crispiness.
Cook another 10 minutes.
Allow granola to cool for a few hours before you store it in a container.