• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cherries)
• Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Judi Brawer is a cycle and TRX instructor at UpCycle that you can find at 6am leading an FTP test or on a Saturday morning leading TRX in the trees! Attorney, instructor, human rights advocate, gardener and chef..We are lucky to have her in our tribe!
Health Granola - anytime, anywhere! I admit, I have a bit of a sweet tooth - this satisfies it and keeps me away from the ice cream and brownies. I was tired of spending a lot of money on granola that was full of sugar, and ingredients I couldn’t eat (I have a sensitive belly). I found this one online and now keep a batch ready to eat. The nice thing is, it makes so much that I don’t have to make it very often because it lasts for ages.
When do I eat it? Any time and for any meal. It’s great for a pre-workout snack or post-workout breakfast (I teach at 6am and love it when I get home). I enjoy it for breakfast, lunch, dinner or a snack with milk or yoghurt and some fresh fruit (I like blueberries and/or strawberries). Need a snack on the run? ?ut it in a baggie or tupperware and take it with you anywhere.
What I love is that you can add anything and everything your big heart desires. In this batch, I’ve added pepitas, chopped almonds and dried cranberries. I opted for maple syrup - you can use honey or agave instead. At other times I’ve added walnuts, pecans, dark chocolate chips, dried blueberries, and/or crystalized ginger (oh, yeah!).
Make it, and then tell me what you added to make it your own! -Judi
1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
3. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.