So, I’m trying to eat more healthy. Less fat, less salt, fewer processed foods. You know the drill.
My typical morning breakfast is either oatmeal with walnuts or greek yogurt with fruit. I love granola. It is toted as a “healthy” food item, but have you looked at some of the fat and sugar content? It can be more of a dessert sometimes, if you don’t read the labels.
So, I figured I’d toss some together myself, which also turned out to be a great mother/daughter recipe. It makes quite a bit, but it will keep in airtight containers for up to 3 weeks, or you can give it to a friend. Either way works.
I used 1/4 c. over my nonfat greek yogurt with fresh pineapple for breakfast this morning. Toss some over your
ice cream frozen yogurt, or just pop a handful for snack.
Granola with Nuts and Dried Fruit
1/3 c. canola oil
1/2 c. packed light brown sugar
1/2 c. honey
1 Tbls. pure vanilla extract
3/4 tsp. ground cinnamon
1/2 tsp. fine salt
3 c. rolled oats
2 c. nuts ( use all one kind or an assortment. I used chopped pecans, sliced almonds and walnuts)
1/2 c. sweetened coconut
1 c. dried cranberries (or cherries, raisins, whatever)
3/4 c. dark chocolate chunks (if desired)
Preheat oven to 300F
Spray 2 large cookie sheets with nonstick spray.
In a large bowl, combine oil, brown sugar, honey, vanilla, cinnamon and salt.
Add oats and nuts and combine. spread evenly on sheets.
Bake 15 minutes, stirring occasionally.
Distribute coconut between the two sheets and bake until golden brown, approximatley 15 more minutes.
Let cool completely on sheets.
Add dried fruit.
Store in airtight containers.
Recipe adapted from Martha Stewart Everyday Food