One of my favorite breakfasts or snacks is granola and Greek yogurt. Bonus if you throw in some fruit. Not only is it totally delicious, it covers a lot of nutritional bases: protein and fiber, whole grains and healthy bacteria. Gimme.
I used to buy granola, and was always dismayed by it’s high price tag and the amount of added sugar. Then I made my own granola and felt like a real dummy for not doing it myself all along. At this point, I haven’t bought granola in years. There are so many ways to change up granola that the flavor combos are endless. Plus, it’s super easy and largely hands off, and will keep for a couple of weeks. Just.. do it. That’s what I’m trying to say.
Here’s a basic recipe to get you started, with some added ideas and tips. Happy granola-ing!
makes about 5 cups of granola
3 cups rolled oats
3/4 cup nuts (see below)
3/4 cup dried coconut
1/2 cup mix-ins (see below)
1/2 teaspoon salt
1/2 cup maple syrup or honey (or less, to taste)
2 tablespoons oil
1 cup dried fruit (optional)
Toss together all dry ingredients. Combine wet ingredients then pour over dry, tossing well to combine. Spread out onto a large rimmed baking sheet and bake at 300 degrees for 45-55 minutes, tossing a couple of times during baking to ensure it mixes and cooks evenly. Add dried fruit once granola has cooled, store in an airtight container for up to two weeks.
Ideas for mixing it up:
Nuts: almonds, cashews, peanuts, walnuts, macadamia nuts, pecans
Mix-ins: pumpkin seeds, sunflower seeds, ground flax, wheat germ, chia seeds
Flavorings: vanilla or almond extract, molasses, cinnamon, ginger
Dried Fruit (and more): cranberries, cherries, golden raisins, apple, banana chips, candied ginger, chocolate chips
Serve it With: strained yogurt, fruit puree, diced fresh fruit, milk, frozen yogurt, ice cream, or nothing at all
Another great recipe to try is Smitten Kitchen’s Maple Cluster Granola.