I adapted this recipe from one published in Food and Wine, December 2007 – though I think I revamped mostly every ingredient, I should say this recipe was more inspired than adapted. Using the brown rice syrup in this granola, as opposed to using a regular maple syrup, helps reduce the glycemic index. You could also reduce the amount of sugar and increase the nectar if you wish to further reduce the glycemic index and make it that much healthier. This recipe makes about 4 pounds worth.
4 TBSP Earth Balance vegan butter
1/2 C oat flour (*if you want gluten-free, be sure to use a GF flour)
1/2 tsp baking soda
1/2 C vegan granulated or turbinado sugar
1/2 tsp salt
large pinch of ground cinnamon
large pinch of freshly grated nutmeg
3 C thick-cut oats
3/4 C brown rice syrup
2 TBSP nectar
1/2 C walnut halves, roughly chopped
1 C peanuts
1/2 C pepitas
1/2 C sunflower seeds
1. Preheat oven to 375°F. Butter a roasting pan or large casserole dish (or line with parchment). In a food processor, pulse the EB vegan butter, flour, baking soda, sugar, salt, cinnamon and nutmeg until crumbly. Transfer to a large bowl.
2. Stir together the oats, walnuts, peanuts, pepitas, sunflower seeds, and the brown rice syrup; transfer to prepared pan. Bake for 50 minutes, stirring occasionally (about every 10-15 minutes or so), until crisp. Let cool. Divide among 8 gift bags and seal tightly.
*Note: I sent this in ziploc bags to Dad as a surprise care-package…be sure, if you send this to someone, that everything is sealed tight and no sticky finger residue is on the outside of the bags. This attracts ants and other little buggers..but it does travel well, and is mighty tasty! 🙂