Many years ago I stayed at the Greeley Guest House in Greeley, Colorado. I was on a business trip and fell in love with this quaint retreat. I felt like I was right at home. Especially when I went to the lobby for breakfast and stumbled upon the best granola I’ve ever had in my life. A lot of their guests must think the same thing because they have the printed recipe right next to the granola so you can take it home and make it yourself! I have been making this granola (with the addition of cranberries, substituting agave nectar for honey) about once a month ever since.
This recipe makes enough granola to fill about 2 1-gallon ziplock bags. When it’s cooled, I put one bag in the fridge and the other in the freezer. That way I have a delicious, healthy, high-protein breakfast for about a whole month with just an hour of work.
Preheat the oven to 350°.
Mix the following ingredients in a large bowl.
In a saucepan, mix the following.
Bring the saucepan mixture to a boil for 4 minutes or until thoroughly blended. Pour it slowly over the dry ingredients. Spread granola evenly on 2-3 baking sheets.
Let toast for 5-8 minutes, bring out and turn all ingredients. Place back in the oven for 4 minutes, bring out and turn. Repeat 3 to 4 more times for 4 minutes. Place out to cool thoroughly. You can add the cranberries and raisins at this point if you prefer them uncooked.
If the granola clumps, try placing it back in the oven and toast a bit more.
I met some adorable pregnant women at the Arizona Trauma and Acute Care Consortium this week. They were very interested in how to get enough protein for their growing babies … especially not being dependent on animal products. We had a great discussion and I told them about my Guest House Granola! If you eat 1/2 cup of this granola with a couple tablespoons of soy or coconut yogurt in the morning it’s equals about 12-14 grams of pure awesome vegan protein (9-10 grams granola, 3-4 grams yogurt). I can’t think of a better way to start the day!