Thursday, May 23, 2013

Big Wave Granola

 I've been making this granola for over a year now and people seem to really like it (enough to cause marital strife over who gets the last bites) and have started to request the recipe. It's not a secret recipe, in fact I wrote about it and posted a link to the original recipe here. That was before we got the new camera and since I never actually wrote the recipe out I am writing about it again. I even considered selling it at local farmer's markets - it's just that good. Now my only worry in sharing this recipe is "Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime", which means that now I will have to think of other gifts for special occasions instead of the batch of homemade granola I usually give.

Big Wave Granola: Healthy(ish), Easy, Vegan


3 cups of oats (rolled or steel cut, it doesn't matter)
1 cup of raw sunflower seeds
1 cup of raw pumpkin seeds
1 cup of unsweetened coconut flakes
1/4 cup of brown sugar (light or dark, it doesn't matter; use more sugar if you want a sweeter granola)
1 and 1/4 cups of nuts (any kind: pecans, almonds, cashews, macadamia, or a mixture of them)
1/2 teaspoon of cinnamon
pinch of salt (optional)
*1/4 cup of maple syrup (add more if you like a sweet granola)
1/2 cup of olive oil

*If you want it to be stickier and form into clumps for easier snacking then use honey instead of maple syrup but note that this will no longer make it vegan.

Yield: About 8 cups/ 2 liters


1. Preheat the oven to 300 °F (Remove anything you currently store in your oven first; I know you use it as an extra space to store stuff like we all do).

2. Gather your ingredients

3. Cover a large, flat baking pan with parchment paper

4. Dump all of your dry ingredients into a big bowl and then stir them together

5. Pour the liquid ingredients on top of the just-mixed dry ingredients and then mix it all together again

6. Spread the entire contents of the bowl evenly onto the baking sheet covered with parchment paper

*Notice the pale color before it goes in to tan*

7. Bake for 50 - 60 minutes, depending on your desired level of crunchiness. Make sure to remove the granola every 15 minutes and give it a little stir. Set a timer so you don't forget.

8. When baking is complete remove the granola from the oven and let it cool before you transfer it from the baking sheet to an airtight container.

*Notice how golden and crunchy it looks now?

Serve it for breakfast with chopped fruit over yogurt, vanilla almond milk, regular milk, etc. Eat it for dessert sprinkled over ice cream. Or just pour it into your mouth with a ladle. Enjoy!


Kallmen said...

Love this! Ana... you get us addicted and then I now have to make it myself. At least I can always come here to get the recipe! I leave out the brown sugar and add a little bit more maple syrup. I'm pretending it's healthier.

Caroline said...

I'm making Big Wave Gran Ola right now! It is Feb. 1, 2014.

Anonymous said...

I just made a batch right now. Don't even know how many times I've made it, I have to have it, it's a need! I can eat it for breakfast, lunch or diner and never get tired of it! It IS SO GOOD!
April 30/14