The Get-Started Manual from Forks Over Knives had a pretty easy recipe for granola…but I thought I could take it to the next step. First, it had more salt than I would add to anything (usually, none – I prefer other flavours). Secondly, it took nearly an hour to make. Thirdly, it used vanilla extract, and I LOVE cinnamon. Lastly, they mixed the liquid in a blender, but I couldn’t see dirtying both a blender AND a bowl.
This recipe makes two medium cookie-sheets full, so reduce as needed if you only have one. Add toasted nuts, seeds, raisins or dried fruit at the end or when you serve it. We ate ours with some cashew milk, raisins, and sliced almonds.
1/4 c / 60ml all natural (peanuts only) peanut butter or other nut butter
1/4 c / 60ml maple syrup
1/2 c water
1 t / 5ml cinnamon
4c / 1l large-flake rolled oats
Mix the wet ingredients and the cinnamon in a large bowl. Add the oats and stir to coat. Bake in a 350F oven on parchment-lined cookie sheets. No oil required! Bake about 30 minutes until golden, stirring every 10 minutes or so. Let cool completely before storing in an airtight jar.