Vegan Breakfast Recipe: Nature’s Granola

Natures Granola

Nature’s Granola recipe from the new China Study Cookbook by LeAnne Campbell. Preparation time: 10 minutes | Baking time: 1 hour 30 minutes.

Ingredients, Makes 12 cups

1 cup water
1/3 – ½ cup packed Sucanat
1/4 – 1/3 cup maple syrup
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 ½ cups gluten-free rolled oats
¾ cup wheat germ
½ cup slivered almonds
½ cup chopped cashews
1 cup shredded coconut
1 cup raisins
½ cup dried fruit, chopped


– Preheat oven to 250F.
– Add water, Sucanat, maple syrup, vanilla extract, cinnamon, and nutmeg to a large saucepan over medium heat. Cook 2–3 minutes, until sugar is dissolved.
– Mix oats, wheat germ, almonds, cashews, and coconut in a separate bowl. Add wet mixture to dry, and mix until coated.
– Thinly spread mixture on nonstick baking sheets.
– Bake and stir every 15 minutes until golden brown, dry, and crunchy, about 1.5–2 hours.
– Let cool, and then place in a bowl. Add raisins and dried fruit. Keep in an airtight container for up to 3 weeks.

More information:

The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, And Long-term Health by Dr. T Colin Campbell and Thomas M. Campbell II

Whole: Rethinking the Science of Nutrition by Dr. T Colin Campbell and Howard Jacobson

Forks Over Knives: The Plant-Based Way to Health by Gene Stone

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