Discover here the Oats Sheep, Seed and Walnut Wagan Granola.

October 31, 2018 by

Start your day with a healthy new recipe!

My husband eats this delicious, vegan granola for breakfast every day. He covers it with fresh fruit and a scoop of yogurt; He starts his day with nutritious food, which is also good for healthy digestion and its intestinal microbiome.

This granola does not contain gluten if you use oats that have not been contaminated with grains containing gluten (wheat, barley or rye). It is also low in fat and low in glycemic.

Ingredients give you:

Vegetable protein;
Fiber for intestinal health and for promoting healthy intestinal microbiome;
Essential fatty acids, such as anti-inflammatory omega-3;
Vitamins such as A, B, D and E;
Minerals, including calcium for bones and zinc for acne, among others; and
A large dose of antioxidants too.

And it is delicious!

I create it from a “dry” mixture of oats, nuts, seeds, and coconut (optional). I combine this with a “wet” blend of butter and a natural sweetener. I bake it in the oven until it is golden and not roasted.

Mix and match what you put into this granola, based on what you like and what's in your pantry. By making your own granola, you avoid all the sugar found in commercially made granola.

Read the labels! I bet you'll see sugar cane upstairs! Yes, and a lot of other fluff. Make your own, load it with nutrients, and avoid cane sugar. This is still delicious, and this is also a wonderful health in every bite!

You can customize it to your taste. To create a “dry” ingredient, I mix oats with other dry ingredients, such as:

Nuts: chopped or chopped almonds, pecans, hazelnuts (or walnuts);
Seeds: buckwheat, sesame, chia, hemp, pumpkin or sunflower; and
Dried coconut (savory). Size depends on your taste.

I mix them with “wet” ingredients, which are a mixture of oil and natural sweetener.

Coconut oil (or the oil of your choice, for example, the balance of the earth or rape, and not olive oil!);
Maple syrup (honey if vegan is not a target or agave for an even lower glycemic index); and
Salt to taste.

Tips from years of experience:

To keep crispy and granola toast, I add nothing that contains moisture, such as raisins or other dried fruits.
When you buy seeds, look for those that were “sprouted”. They may be more expensive, but germination involves soaking the seeds in water, and this reduces the component in the seeds, called phytic acid. Phytic acid binds to certain nutrients, such as minerals, not allowing the body to absorb them. Reducing phytic acid also helps your intestines digest the seeds better, so that you get all your benign food.
Finally, whether you are buying sprouted or not, always check nuts and seeds for rancidity, giving it a sniffing test!

My ratio of wet to dry ingredients is about 5-7 cups dry to ½ to 1 cup of moisture; “Wet” includes a combination of oil and natural sweetener in an approximately 1: 1 ratio.

In the recipe below and in the video you will see that I made a huge batch, because granola is well stored when stored in airtight jars. Once you figure out your favorite combination of taste and level of toast, I recommend doing a lot at once.

Dr. Bailey's Vegan Oats, Seeds and Granola Nut

Makes about 28 cups!

To prepare dry ingredients, mix them in a large bowl:

About 12 cups of oats
2 cups each:
- pumpkin seeds
- sunflower seeds
- sesame seeds
- sliced almonds
- sliced pecan
- buckwheat
About 3 cups chopped coconut
About 1 cup each:

For the preparation of wet ingredients:

1 cup coconut oil
1 cup maple syrup
Salt to your taste

Melt the coconut oil in the microwave or on the stove until you melt it and mix in the maple syrup. Add salt to the wet mix and mix well.

Stir the wet ingredients into a dry mix until fully mixed, and all the dry ingredients are slightly moist but not raw.

Place your mixture in a large pastry, and then in a preheated oven at 325 degrees. Stir and turn often until golden brown. It will take about 30-60 minutes or so depending on your oven, the weather, how much you put granola in the pan, and if the pan is on the top or bottom shelf.

Watch out for things, this is precious material! Remove the sheets from the oven when they reach the desired toast for your taste buds. Cool completely. Store in sealed cans.

Enjoy!