First off hello from sunny DC! I’m here on a work conference trip for the rest of the week. Then I’m staying the weekend with friend who are running the Nike Women’s Half Marathon. The weather here is perfect and I cant wait to go for a run Friday when the conference ends! Second of all… Granola!
I hate spending tons of money on easy to make items. In the city granola can easily cost 6 to 7 dollars for a small box or bag. Plus then it’s loaded with fake sugar and other things that you may not really want.
My out of pocket cost to make today’s granola was minimal thanks to my parents for sending me some home grown pecans from their pecan tree. But you can add in any nut you have on hand to keep the cost low. Granola is a great way to use up random ingredients that are hiding in your kitchen.
The key ingredient that you will love in todays recipe is butter emulsion. Butter emulsion is vegan and nearly calorie free but bursting with flavor and taste. I used it in my White Chocolate Sprinkle Loaded Puppy Chow too! You can buy butter emulsion on amazon for pretty cheap. It is one of those ingredients I urge you to buy if you want to cut out the butter, fat and calories when baking.
Ummm Roasted Pecans with butter and a touch of honey… Does it get any better? I also added some dry quinoa to the mix, but if you don’t have it you can skip it. I like that it gives the granola a nice crunchy texture and it increases the protein.
Granola takes about 30 minutes to make and can be store for weeks. Such a nice investment!
But be warned this stuff burns pretty easily. Make sure to watch the granola carefully stirring often. I allowed mine to go a touch too long and my kitchen went from butter heaven to burned oatmeal.
Vegan Butter Pecan Granola
3 Cups Old Fashion Oatmeal
1/2 Cup Un-Cooked Quinoa
1 Cup Chopped Pecans
1/3 Cup Ground Flax Seeds
1/2 Teaspoon Salt
1/4th Cup Honey
2 Tablespoons Butter Emulsion
2 Tablespoons Canola Oil
1) Preheat your oven to 325. Mix your dry ingredients together in a large bowl.
2) In a small mixing bowl combine your butter emulsion, honey and canola oil.
3) Stir the wet ingredients into your dry oatmeal mixture. Mix well until everything is coated.
4) Transfer the granola onto a lined baking tray. Bake the granola for 20-25 minutes stirring the granola every 6 minutes.
5) Let the granola completely cool before breaking into chunks and let cool before storing in a sealed jar.
I like to add a tablespoon or two of granola to my yogurt or as just a quick crunchy snack to make it through the afternoon. How do you eat your granola?