Granola is one of the most versatile breakfast foods around; it goes well with any fruit, it can be eaten with yogurt or milk, it can be an ingredient in baked goods, or it can be simply enjoyed as-is. The word granola can conjure up images of hippies and the “health food movement” of the 1960s, when eating something other than sugar-infused packaged cereal was considered a radical departure from mainstream breakfasts.
Packaged granola, however, can be just as sugar-infused as those cereals. Making your own granola is easy, and you can customize it to your own tastes. This recipe has less sugar than most packaged granolas and it's also loaded with good fats, protein, and fibre. I use a variety of nuts, often depending on what I have on hand, but you can certainly substitute in your favourites — or omit them altogether. The beauty of this recipe is its versatility. It’s a flower-child, go-with-the-flow kind of recipe that won’t alter your state of consciousness, but will bring you peace, love, and happiness at the breakfast table.
Ingredients:
In a large bowl, combine oats, nuts and seeds, and shredded coconut.
In the microwave or in a saucepan over low heat, melt coconut oil. Add maple syrup, salt, and vanilla and stir well.
Pour mixture over the dry ingredients and mix until combined.
Spread evenly over two parchment-paper lined baking sheets.
Bake at 300 degrees, or 275 degrees if you have a convection oven, for 35 minutes or until granola is golden brown. If you do not have a convection oven, rotate pans halfway through the baking process.
Allow to cool completely and store in an airtight container. Serve with dried or fresh fruit, yogurt, or milk.
Yield: approximately 7 cups
Nutritional Information per 1/3 cup serving, granola only (approximate): Calories: 150, Carbohydrates: 14 grams, Fibre: 3 grams, Sugar: 4 grams, Protein, 3 grams, Fat: 9 grams
Printer-friendly version