Good for You Granola

Good for You Granola

Good for You Granola

Granola has been a major staple in my home for the longest time but only in the past few weeks have I been needing to replenish the granola jar and make weekly batches. The key to great granola is the big, crunchy CLUSTERS! I have been experimenting and I found a secret ingredient that helps the granola form into big, crunchy clusters. 

BP_Granola-edited_2015

Granola is a great topping for most breakfasts – smoothies, yogurt, cereal, and chia pudding. It adds a great crunch, flavour and a huge boost of nutrients. 
 
The best thing about granola is that it is completely customizable based on what nutrients you want to enjoy and what you have on hand. Typically, I enjoy having a well balanced granola with the following ingredients:
 
-Grains
-Oats
-Nuts
-Seeds
-Maple syrup
-Drizzled with a touch of honey 
 
Without further adieu, the aforementioned new secret ingredient – an organic egg – adds a bit of lean protein to the mix too, which ensures that the granola is completely balanced. 
 
Ingredients:
  • 2.5 cups of rolled oats (you can use gluten-free if you have a gluten intolerance)
  • 1 cup of nuts/seeds (sunflower seeds, pumpkin seeds, sesame seeds, buckwheat groats, pecans, almonds)
  • 3/4 cup of uncooked grains – quinoa, amaranth, millet, or a combination (I use the Ancient Grains blend from Costco)
  • 2 tbsp. coconut oil
  • 1 tbsp. maple syrup
  • 1 egg
  • 1 tsp. vanilla bean powder (or vanilla bean extract)
  • 1 tsp. cinnamon
  • A few drizzles of Honey
  • Dash of salt
How to Make:
  • Preheat oven to 350 degrees
  • Cook the grains as per the instructions on the package for half the time required. They will continue to cook in the oven so they don’t need the full cooking time on the stove. 
  • Mix the dry ingredients together
  • Chop any nuts including almonds, pecans, walnuts, brazil nuts
  • Melt coconut oil 
  • Combine wet ingredients in a bowl (including the vanilla and salt)
  • Combine wet with dry ingredients
  • Line a baking tray with parchment paper and lay out the granola
  • Bake for 20 minutes and then flip the granola
  • Bake for another 10-15 minutes. Keep checking to make sure that the granola doesn’t burn
  • Let cool and store in a glass jar in the fridge for 3 weeks (if they last that long)