After yesterday’s super-indulgent post, I thought I’d give y’all a slightly more healthy recipe today! (But don’t tell me yesterday’s wasn’t divine!) 🙂
I am back on a bit of a granola kick as I am trying to find ways to incorporate more fruit into my diet. I thought I’d start with breakfast, which is now consisting of a scoop of fat-free vanilla Greek yogurt, sliced banana, blueberries, sometimes grapes, and this granola.
As with all homemade granola, this is highly adaptable to suit your taste. For the seeds, I used sunflower seeds and toasted flax seeds. For the nuts I used almonds, unsalted pistachios (one of my new favorite snacks), and roasted, unsalted peanuts. Finally for the fruit, I used raisins, cranberries, and apricots. The honey is a great sweetener and the finished granola is not too sweet or too oily. I used slightly less than 1/3 cup of oil and next time I make this, will use 1/4 cup to see how it turns out.
Good morning to me!
Crunchy Fruity Granola
2 cups rolled oats
1 cup mixed seeds (sunflower seeds, sesame seeds or flax seeds)
1 cup chopped nuts (walnuts, pecans, almonds, pistachios or peanuts)
1/2 tsp. salt
1/2 cup honey or maple syrup
1/3 cup canola or vegetable oil
1 Tbsp. vanilla extract
1 cup assorted dried, chopped fruit (raisins, craisins, apricots, etc.)
1. Preheat oven to 350 degrees.
2. Combine the oats, seeds, nuts, and salt in a large mixing bowl.
3. Pour the honey, oil, and vanilla over the oat mixture and stir to combine.
4. Add in the dried fruit and stir again.
5. Spread the granola on a baking sheet with a rimmed edge and bake for about 8 minutes.
6. Stir the granola for even cooking and return to the oven for another 10 minutes.
7. Stir granola again and return to oven until the granola starts to turn golden. Watch carefully or it will burn!
8. Remove from oven and cool on waxed paper. Store in an air-tight container.
Source: Houston Chronicle, March 7, 2012