© 2024 WHRO Public Media
5200 Hampton Boulevard, Norfolk VA 23508
757.889.9400 | info@whro.org
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations

Simple Vegan Cinnamon Raisin Sunflower Granola

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 3/4 cup raisins 2 tbsp coconut oil 2 tbsp maple syrup 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. 


Heather Phillips is a graduate of the School of Media Arts and Design (SMAD) at James Madison University. She currently manages Small Acts Count: a campaign that explores, emphasizes, demonstrates, and promotes the concept that positive change is possible through a series of small intentional actions.