This week’s recipe is a great snack any time of the day, but it’s an even better breakfast on the go! Whole grain granola is easy to make and is good for you. After you’ve made the granola, store it in a sealed container in the fridge and just scoop some out (like into a sandwich bag; please don’t just dump it in your pockets, or you’ll be dealing with crumbs until you’re 50) for a snack on your way to class. You can add it to plain greek yogurt to sweeten it up a little too!
The basic ingredients:
5 cup(s) old-fashioned rolled oats
1/4 cup oil (canola or olive)
1/2 cup honey or maple syrup
1/2 cup brown sugar
Pick at least three ingredients from this list to spice up your recipe.
1 cup unsweetened coconut chips or flakes
1/2 cup sliced almonds
1/2 cup coarsely chopped pecans
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
1/2 cup dried cranberries
1/2 cup raisins
1/2 tsp. cinnamon
Preheat oven to 350o. Combine oats, brown sugar, and any other nuts, seeds, or dried fruit in a bowl. Then combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well-combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet. Bake for 30 minutes or until golden brown, stirring occasionally.
Although this does take a little time to create it is much better for you than store bought granola! To save some money when choosing ingredients, get the generic or store brand varieties of nuts and dried fruit.
This recipe was adapted from “Maple-nut Granola” at http://www.delish.com/recipefinder/maple-nut-granola-recipe-6719 and “Recipe of the day: Crunchy Granola” at http://dinersjournal.blogs.nytimes.com/2009/01/09/recipe-of-the-day-crunchy-granola/.