Goji Vanilla Granola
My favourite thing about granola is the crunch, and the kamut flakes in this recipe add a really great crunch without needing to be sugary and oily. The goji berries and vanilla are very flavourful while the agave nectar and cranberries add just a touch of sweetness.
- 1 cup kamut flakes
- 1 cup spelt flakes
- 1/2 cup goji berries
- 1/3 cup dried cranberries
- 1/3 cup coarsely chopped almonds
- 2 vanilla beans
- 1/4 cup agave nectar
- 1 tbsp canola oil
- 1 tsp maple butter
Preheat oven to 250F. Combine kamut and spelt flakes, almonds, goji berries, and cranberries in a large bowl. Cut the ends off of vanilla pods; slice through one side of the husk using a paring knife and open pod flat on a cutting board, inside facing up. Using paring knife or spoon, scrape the vanilla seeds out of the pods. Combine in a separate bowl with agave nectar, canola oil, and maple butter; mix well. Drizzle wet ingredients over dry and stir slowly to coat.
Spread granola in a thin layer over two baking sheets. Bake at 250F for 90 minutes, stirring every 15-20 minutes to ensure even browning. When granola is finished, transfer to glass plates to cool completely before storing in an airtight container in a cool, dry place.
Substitutions - spelt and/or kamut flakes can be replaced 1:1 with rolled oats; maple syrup can be used instead of agave nectar. If you don’t have maple butter, an extra teaspoon of maple syrup with a couple of drops of canola oil will do. Using vanilla extract instead of beans? Try two teaspoons - one for each bean.