Maple-Almond Granola

Thursday, March 21st, 2013

2013-03-07 - VSoul - Maple-Almond Granola - 0002

This Maple-Almond Granola from Bryant Terry’s Vegan Soul Kitchen is easily the most delicious granola I’ve ever made. Granted, I’ve only tried a handful of recipes, but still. This one blows the rest away.

And it’s not hard to see why: in addition to liquid sweetener, this recipe also calls for an equal amount of melted coconut oil. Sugar AND fat – this granola’s got it all! The addition of fats seems to prevent the oats from clumping together, and also results in a rich, brown “roast.” The granola is crispy, but not hard. Perfection. The only other ingredients are oats and almonds, so it’s stupid easy, too.

Also new (to me): toasting the oats before you mix them with the other goodies and bake it into granola. I was curious to see how this would work, but after 20 minutes in the oven (at 300F), the oats didn’t look noticeably different. Still, I think I might try this in other granola recipes, to see how it affects the finished product (if at all).

Given how much fat is in this granola, it’ll likely be a rare treat – though I might experiment with adding a little coconut oil (say a tablespoon or two) to future recipes. Oh, the things I do for food science!