I have posted a lot of granola recipes on this blog because I love making different variations! We just returned from visiting our niece in Maine. We stayed at the Morning Glory Inn in York where we had a delightful vegan breakfast that included fantastic granola. Margie, one half of the duo who own the B & B, makes fresh batches almost daily! I loved it for two reasons (1) pine nuts. I never thought of that! and (2) Margie doesn’t cook the dried fruit. She adds it after. Never thought of that either!
So of course, I asked for the recipe. Turns out it is posted on the website here and I am reposting my slightly adapted version here.
3 tablespoons maple syrup
3 tablespoons vegan sugar
1/4 cup melted coconut oil
2 teaspoons vanilla extract
2 1/2 cups of rolled oats
1 cup mixed nuts: pecans, walnuts and pine nuts
1/2 teaspoon ground cinnamon
1/4 cup of shredded coconut
1/4 cup of golden raisins
1/4 cup Thompson raisins
1/4 cup dried cranberries
Preheat oven to 350. Line a baking sheet with parchment paper.
In a big bowl, whisk the stick sauce ingredients together until combined. Add the dry ingredients and mix well until the wet ingredients are completely incorporated with the dry ingredients.
Turn out onto the lined baking sheet and pat down so that it is as compact as possible.
Bake on the middle rack in your oven for 25 to 30 minutes or until golden. Remove from the oven and let cool.
Fill a large bowl with the raisins and cranberries. Break up the granola and toss everything together.
Store in an airtight container and serve with delicious homemade vegan milk. Enjoy!