This is made with frozen raspberries and is intended for freezer storage. That
keeps it at maximum crispness (a key for any good granola!)--and keeps it fresher,
too. The berries will store beautifully this way, and everything will defrost very
quickly in your cereal bowl, after you add milk (regular or soy).
Nonstick spray for the baking tray
4 cups rolled oat flakes, gluten-free (check the label because some are not)
1 cup oat bran (optional)
1 cup sunflower seeds
1 cup California walnuts, chopped
1 cup soy protein powder
1/2 teaspoon salt
3/4 cup canola oil or grapeseed oil
1/2 cup honey, light or maple syrup
1 tablespoon vanilla extract
1/3 cup brown sugar, packed
1 cup pumpkin seeds, toasted
1 or more cups raspberries, frozen, unsweetened
Heat oven to 325 degrees F. Spray a 13 x 18-inch baking tray with nonstick
Combine the flakes, bran (if using), sunflower seeds, walnuts, protein powder
in a large bowl.
Combine the oil, honey or syrup and vanilla extract, and pour this
in. Mix thoroughly. (Use your hands, if necessary.) Spread onto prepared baking
Bake for 35 to 45 minutes, or until golden. (Stir it two or three times
during the baking.)
Crumble in sugar as soon as it comes out of the oven, letting it melt in.
Cool it on the tray. The granola will get crunchy as it cools.
After the mixture has completely cooled, gently stir in the berries until
the cereal surrounds them like a protective coating.
Carefully pack the mixture into sealable plastic bags or jars, close them
tightly, and freeze.
Total Time 55 Min | Cook Time 45 Min
Yield: about 9 cups or 32-1/4 cup sized servings | Serves 32