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
- Preheat oven to 325°F. Spray a 13X18-inch baking tray with nonstick spray.
- 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 tray.
- 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.