Over the past year, yogurt and granola has become our staple breakfast. Not only is it healthy and satisfying, but it is also quick and easy to travel with. While there are a variety of commercially and locally made granolas available at the store, it starts to become expensive. We've found that homemade granola is simple to make and there are endless variations. Nuts, dried fruits and maple syrup can get expensive, but when used in moderation and bought in bulk it can be considerably cheaper than pre-made granola. In addition, granola is a great gift and can be customized according to the season and tastes of your recipient. Here are two of our favorite combinations and we encourage you to experiment with your own ingredient preferences. We are sure granola will soon become a staple breakfast, snack and dessert.
Everything Granola
1 tbs plus 1 tsp maple syrup
1 tsp vegetable oil
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 cups oats
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup walnuts, chopped
1/4 cup almonds, chopped
1/4 cup dried dates, chopped
1/4 cup raisins
Preheat oven to 250°F. In a small bowl, combine the syrup, oil, spices and salt. Place the oats, seeds and nuts in a medium bowl and coat well with the liquid mixture. Spread evenly in a rimmed baking sheet and bake in oven for 1 hour to 1 hour and 20 minutes, stirring every twenty minutes, until the oats are crisp. Cool and store in an airtight container.
Chocolate and Cashew Granola
1 tbs plus 2 tsp vegetable oil
1/8 cup brown sugar
1/8-1/4 unsweetened cocoa powder
1/8 tsp salt
2 cups oats
1/2 cup cashews
1/4 cup sunflower seeds
1/4 cup shredded coconut
1 tsp powdered sugar, to taste
Preheat oven to 250°F. In a small bowl, combine the oil, sugar, cocoa powder and salt. Place the oats, nuts, seeds and coconut in a medium bowl and coat well with the liquid mixture. Spread evenly in a rimmed baking sheet and bake in oven for 1 hour to 1 hour and 20 minutes, stirring every twenty minutes, until the oats are crisp. Cool and sweeten with powdered sugar to taste. Store in an airtight container.
