Ingredients

• 1/2 c Vegan Buttery Spread such as Earth Balance (there is a soy-free version that you can get at WF) or 1 stick of butter (Or, for Peanut Butter or Almond Butter Flavored Granola, use 1/2 c of either or a combo and omit the Buttery Spread)
• 1 c brown sugar (Reduce if desired, or Substitute 1/2 c NuNaturals Baking Blend)
• 1/4 c water (or nut milk)
• 1 Tsp Vanilla Extract (Or more, to taste)
• 2 Tbsp Cinnamon (Reduce this if you don’t like alot of cinnamon, 1 Tbsp will likely suffice but I happen to love cinnamon)
• 4 c old-fashioned (not quick cook) oats. For those who need certified GF Oats, feel free to use those. For the rest of us who are gluten sensitive but that it’s not a life or death matter, I discussed the specifics on Oats & Gluten in This Post. Click Here fo

Directions

1. Combine & Melt the buttery spread, brown sugar & water on the stove

2. Add the Vanilla and Cinnamon to the mixture

3. Next, add in 4 c whole, rolled oats (not quick cook) & stir to combine

4. Spread mixture onto a parchment-lined, raised-edge cookie sheet just in case it spreads out a bit, you want something with a lip.

5. Bake at 375F for anywhere from 10 to 15 mins. I take mine out at 10 Minutes and it’s still practically raw looking, but it hardens as it cools so keep that in mind and don’t overbake if you like chewy granola. Baking for 10 Minutes, the granola is similar in texture to what I’d call Quaker Chewy Granola Bar texture, if anyone remembers those.

6. You can see after baking 10 Minutes, this is more of a bar-like, not a crumbly, granola.

7. Note: If you want a crunchy, really crispy flakey granola, kind of like Beek’s Granola, then bake My Recipe for 15 to 20 Minutes.

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