Simple vegan cinnamon raisin sunflower granola recipe

Most times we buy food there is some level of packaging involved. We can reduce our packaging footprint, carbon footprint, and waste footprint by crafting our own food (and drinks). 

I've been experimenting with granola lately because I eat so much of it. I put it in my yogurt for a healthy energy boosting breakfast. It's a simple Small Act and it allows me to get in touch with my food. I went with sunflowers because they have SO many health benefits.


1.5 cups whole rolled oats
1/2 cup sunflower seeds (I also sometimes substitute pecans or almonds)
3/4 cup raisins
2 tbsp coconut oil
2 tbsp maple syrup (add another tbsp if you like a sweeter granola)
1/4 tsp cinnamon
1/4 tsp vanilla extract
pinch of salt

Granola time!

  1. Preheat oven to 300 degrees F
  2. Melt the coconut oil (if it's not already melted). I like to put it in a bowl in the oven while it's preheating.
  3. Mix the dry ingredients in a bowl
  4. Add the melted coconut oil, maple syrup, and vanilla
  5. Mix all ingredients together until the mixture is well coated
  6. Grease a cookie sheet with a bit more coconut oil (so the granola doesn't stick)
  7. Lightly toast the mixture for about 12 minutes. 

I know it's done when the raisins are inflated and the house smells of cinnamon and maple syrup!

Let it cool and then store in a mason jar. It will keep for up to 2 weeks in the refrigerator or about a week in a cool dry cabinet.