Almond Cinnamon Granola
1 12-oz jar unsweetened applesauce
10 dates, pitted
1 Tbsp vanilla extract
1 tsp cinnamon
6 cups plus 2 Tbsp thick rolled oats
1 cup sliced raw almonds (optional)
1 cup raisins (optional)
Blend the applesauce, dates, vanilla, cinnamon and 2 tablespoons of oats in a blender until smooth. In a large bowl, combine the applesauce mixture with the remaining oats. Spread mixture evenly onto dehydrator racks or baking sheets. Cook in a dehydrator set on high (160º F) for 7 to 8 hours or in an oven set at 225º F for 1½ hours until slightly brown and crunchy.
If using an oven, make sure to break up the granola and turn it every 15 minutes to ensure even cooking. Once cooked, add almonds and raisins, if desired.
Courtesy of Micaela Karlsen.
More Vegan Travel Recipes
Japanese Noritos
This simple yet elegant recipe for Japanese Noritos is the perfect make-ahead vegan meal for on-the-go plant-based eating. Read More »
Chocolate Chip Pumpkin Muffins
Make this vegan recipe for chocolate chip pumpkin muffins for an easy plant-based food to take when traveling. Read More »
