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Yet another granola recipe to add to our collection! This time, with crunchy roasted almonds, some sweet dried mangoes, and the fluffy crunchiness of puffed quinoa.
Crunchy Almond & Mango Granola
▸ ▹ Vegan, gluten-free, soy-free
Yield: 6 cups
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
2½ cups (250 g) old-fashioned rolled oats (GF if desired)
1 cup (55 g) puffed quinoa (or sub for an equal amount of puffed rice or more oats)
½ cup (75 g) raw almonds, coarsely chopped
½ cup (30 g) unsweetened shredded coconut
½ cup (70 g) pumpkin seeds
¼ cup (50 g) brown sugar
½ tsp cinnamon
¼ cup (60 mL) vegetable oil
¼ cup (60 mL) maple syrup
¼ cup (60 mL) almond butter
1 tsp (5 mL) pure vanilla extract
¾ tsp salt
2 Tbsp (20 g) hemp seeds
½ cup (80 g) dried mango, thinly sliced
Preheat the oven to 325°F (160°C).
To a large bowl, add all oats, puffed quinoa, coconut, almonds, pumpkin seeds, brown sugar, and cinnamon, and give it a stir.
To a separate medium bowl, add the oil, syrup, almond butter, vanilla, and salt. Whisk until it's all combined into a smooth caramel-like sauce.
Pour this wet mix over the dry mix, and stir until all the dry mix is well coated. Transfer this mixture to a large parchment-lined baking tray and spread it out. Bake in the oven for 30 minutes, or until lightly golden, stopping to give it a stir once halfway.
Once removed from the oven, allow it to cool. It will continue to harden as it cools.
Once cooled, add the hemp seeds and dried mango, toss, and place in an airtight container on the counter. Enjoy with plant yogurt or plant milk for breakfast or as a snack.
Storage: store in an air-tight container on the counter for up to one month.
Variations: try peanut butter instead of almond butter, sub almonds for another nut of your choice, try any other dried fruit like dried cranberries or apples.
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