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Jenny’s Nutty Granola with fresh blueberries, Spoon Size Shredded Wheat and Hudson Valley Fresh milk.

I’m crazy about the tastiness, texture and nutrition of good granola, and while there are many on the market, most are too sweet for my taste. So for several years now, I’ve been making my own version, full of the nuts that I adore and lots of other components that bring flavor, protein and vitamins and minerals to the party.

Now if I don’t have it every day, I feel cheated. And I’m decidedly not one of those, “I’ll have the usual” types. I love variety and love to mix things up, on the table and otherwise. But I can never have this stuff too often, so when I run out I have to make more ASAP. Fortunately I currently have a gig in a natural foods store where it’s convenient and not too expensive for me to buy most of the ingredients in bulk.
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While it may look like a lot of items on the list, my granola is uncomplicated to make, and contains three groups of items. The first assortment is the oats, nuts and seeds tossed together in a bowl.

 

 

 

 

Then the mixture is drizzled with bit of sweetness, healthy fat and flavorings, tossed and toasted in the oven.

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The first two groups of ingredients after a bit of baking.

After the lot is redolent with the aromas of toasted nuts, vanilla and heady cinnamon wafting into the air, you just fold in the remaining ingredients, cool and store. Don’t forget to taste test!

This is not a clumpy granola but lovely sprinkled on cereal, yogurt or plain. I put it on my cereal every morning (usually Spoon Size Shredded Wheat or Heritage Flakes), and top with berries and milk. So good!

Give it a shot, and feel free to customize it according to your granola-y preferences, perhaps all of one nut instead of three kinds (2 cups), or maybe sub your faves like hazelnuts or macadamias. You can use less coconut oil, or more maple syrup or another sweetener that you like better. You can skip any seeds you don’t love, or maybe use dried cherries or blueberries instead of the cranberries. Make it your own (and make it often)!

I welcome questions and comments and would love to hear from you!

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Jenny’s Nutty Granola

Jenny’s Nutty Granola

Makes 16 1/2-cup servings
Group 1

3 cups oats

2/3 cup pecans, chopped coarsely

2/3 cup walnuts, chopped coarsely

2/3 cup almonds, chopped coarsely

1/3 cup raw pumpkin seeds

¼ cup raw, unsalted sunflower seeds

¼ cup wheat germ

 

Group 2

¼ cup water

¼ cup virgin coconut oil (melted if solid)

3 tablespoons maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon salt

 

Group 3

2/3 cup diced dried apples

2/3 cup dried cranberries

1/2 cup dried date pieces

1/2 cup unsweetened shredded coconut

1/3 cup chia seeds

¼ cup ground flax meal

 

  1. Preheat oven to 325° F.
  2. Mix together first group of ingredients. Mix together second group and pour over oat mixture. Toss to mix, then spread in foil-lined 10 x 15 pan.
  3. Bake for 22 minutes, then stir and bake another 15 minutes, stir and bake 5-10 minutes more or until golden. Toss together last group of ingredients and mix in. Let cool and store in air tight container.
A 1/4 cup serving contains about 170 calories, 5.5g protein, 37 mg sodium and 7.5g sugars.

 

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