G is for Granola
Granola
Granola is one of the world’s most popular breakfast foods, and why not? Granola not only contains whole-grain oats, chock-full of fiber, it’s also flat-out delicious for breakfast or any time of day as a snack. If you’re looking to change up your breakfast routine, grabbing granola might be the way to go, but before you dig in, take a peek at our top 5 favorite things about granola.
- Just one-third of a cup of granola contains about 4 grams of fiber, which is about one-sixth the daily recommended intake.
- It’s perfect for hiking, biking, skiing, and camping! It’s a concentrated form of energy, and will help give you that extra boost when you need it most.
- January 21st is National Granola Bar Day...but we like celebrating all year long.
- Eating granola can help lower your cholesterol and prevent certain chronic diseases, like heart disease and cancer.
- It’s really not all that difficult to DIY your own homemade granola (just check out our recipe below).
DIY Granola
Basic, yet delicious, granola requires just a few ingredients: oats, a sweetener (we like honey or maple syrup), some oil, and whatever nuts or dried fruit your heart desires. Once you master the basic formula, it’s even easier to mix up a granola made just the way you like it.
P.S. It also makes a great homemade gift!
Ingredients
1/2 cup canola oil, coconut oil, or olive oil
1/2 cup honey or maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup sliced almonds (or nut of your choice)
1 cup raisins (or other dried, chopped fruit)
Instructions
Heat the oven to 300 degrees and line a baking sheet with parchment paper. Arrange a rack in the middle of the oven.
Whisk together the oil, honey, cinnamon, and salt in a large bowl.
Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture. No need to worry if you add a little more oats or almonds, granola is very forgiving. Stir to coat well.
Transfer the mixture to your prepared baking sheet and spread into an even layer. If your granola mix is clumpy, use a spatula to press it into the pan.
Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the nuts have toasted. It will likely still feel wet coming out of the oven but will dry as it cools.
Place the baking sheet on a cooling rack and sprinkle on the raisins or fruit. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.
Transfer the cooled granola to an airtight container for long-term storage at room temperature. When stored in an airtight container, this granola will keep for up to a month.
Eat it like cereal with milk or sprinkle over yogurt for a simple breakfast you can take anywhere! With this simple, easy granola, the possibilities are almost endless.