Vegan Graham Cracker Granola (oil- & gluten-free

• Vegetarian

• Refrigerated

  • 5/16 cup Almond milk

• Breakfast Foods

  • 3 cups Rolled oats, gluten free

• Condiments

  • 1/4 cup Honey, vegan
  • 3 tbsp Maple syrup
  • 1 tbsp Molasses

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 1/2 cups Whole wheat pastry flour

• Nuts & Seeds

  • 5/16 cup Coconut, unsweetened

Found on sweetsimplevegan.com

Description

Ingredients

• 3 cups gluten-free rolled oats
• 1½ cups whole wheat pastry flour (or sub a gluten-free flour of choice)
• ¼ cup + 1 tbs unsweetened coconut
• ¼ cup + 1 tbsp almond milk
• ¼ cup vegan honey (I used the brand Bee Free Honee)
• ¾ tsp baking soda
• ½ tsp salt
• 3-5 tbs maple syrup (adjust to taste before baking, I used 3)
• 1 tbs molasses
• ¼ tsp cinnamon

Directions

• Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicon baking mat.
• Roughly blend the oats in a high speed blender or a food processor for about 10 seconds, just until it is roughly chopped, but not enough that it becomes flour.
• In a large bowl, add all of the dry ingredients together and mix until thoroughly combined.
• In a smaller bowl, add the remaining liquid ingredients and whisk until uniform. Pour the liquid mixture into the dry and stir until the dry ingredients are completely coated.
• Using your hands, bread up the mixture a bit and crumble it onto onto the prepared baking sheet in a single layer. If needed, bake into 2 layers.
• Bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow it to cool completely.