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Granola

I make a big batch of this granola and use it for a quick and easy breakfast. It usually lasts me a few weeks.

Now why do I prefer Greek Yogurt? First of all, the taste and texture. It is less sour and less apt to having that clear liquid gather at the top. In addition to these reasons, it is gluten-free, high in protein, and low in calories.

This recipe is from the Marie Claire Breakfast cookbook. I altered it a little to my liking. Feel free to do so as well.

Ingredients:

Granola

4-5 cups rolled oats

2 cups pecans

2 cups chopped almonds

2 cups flaked, unsweetened coconut

1 cup dried apples, chopped

1 cup dried apricots, chopped

1 cup raisins

1/2 cup maple syrup

1 teaspoon vanilla extract

Granola

Preheat oven to 350 degrees. Mix all ingredients, except maple syrup and vanilla extract.

Cook the syrup and vanilla in a small saucepan and cook over low heat until syrup thins, no more than 5 minutes.

Pour syrup mixture over nuts/fruit mixture and stir to combine. Divide into two non-stick baking dishes or sheets (I used parchment paper on my sheets). Bake for 20 minutes, stirring often, until granola is lightly toasted.

Store in airtight container.

Eat alone or mix with yogurt and fruit of your choice. I also like to add fresh honey.

Enjoy!

Granola

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