High in fiber, antioxidants, a nice amount of protein, good fat and the blood sugar balancing effects of cinnamon make this the perfect good morning breakfast meal or hearty snack. Enjoy it with a banana for added potassium, throw in some maca powder to make it a more energizing meal or perhaps a scoop of hemp hearts for added protein!
I love making this homemade granola on a hike or road trip! It’s naturally preserved (by honey) and the light roasting. The good fats and plenty of fiber in it help to keep you full and fight off the unwanted feeling of being ‘Hangry’.
Get yourself a bowl and a strong spoon for mixing. The ingredient list below is a base recommendation to start off with after that go crazy with your taste-buds.
- 2 cups Old fashioned oats — not quick oats
- 1 cup Almonds — Raw
- 1/2 cup Coconut shavings — unsweetened
- 1/4 cup Flax seeds— whole and ground
- 1/3 cup Butter or Coconut Oil — butter works better but if you want vegan granola coconut oil is perfect
- 1/4 cup Maple Syrup
- 1/3 Dried mulberries
- 1/4 Dried Raisins
- 1 tbsp Cinnamon
- 2 tsp Vanilla Extract
- Heat the oven ( for a convection oven) to 150F and keep the granola in there for about an hour. After an hour bring up the temperature to 190-250F for a few minutes. Bring up the temperature to around 300F and turn off the oven and the granola finish off and crispfy.
- In terms of quantity, you want oats to make up about 50-60%. Almonds and any other type of nut or seed will give added crunch. Experiment with dried fruits, smaller bits are best.
- Heat either butter or coconut oil in a saucepan over a light heat until melted. The more you add the more clumpy the granola will be(mixing up the granola during the mixing process will get rid of any clumps).
- A great thing to add, however, if you heat it up with everything else in the oven (and you mix the granola) everything will be covered in chocolate. If you want bits of chocolate in the granola, chop them up into little bits and add them in after the granola is done.
- For breakfast, with yogurt, on ice cream or just as is as a snack ( great after races like tough mudder)
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.