Granola can provide the perfect crunch to your morning breakfast, or mid day snack.
Granola recipes can often be full of oil, hidden sugars, way too many oats for one serving. That means extra carbs, sugar for just a hand full of granola.
However, steel cut oats are the least processed, and oats are generally not a refined grain, which is good. Oats can provide great fibre and keep your BM’s regular while also acting as a prebiotic because of their 𝛽-glucan element to them.
So? Well, that is what this place is all about.. balance. Granola is not bad for you, but too much of anything can be. Below is a group of some great recipes for you.
In no specific order:
3 cups unsweetened coconut flakes (Let’s Do Organic brand is great)
4 tablespoons chia seeds
4 tablespoons hemp seeds
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 tsp grated fresh ginger
1 tbsp orange zest
1/4 cup orange juice
1/2 cup maple syrup
2 tablespoons coconut oil (melted)
Preheat oven to 375. In a large bowl, combine all dry ingredients. In a medium bowl, combine syrup, coco oil and orange juice and whisk. Pour mixture over dry ingredients and mix well with hands. Spread granola mixture on a large flat baking sheet. Bake for 25-30 minutes until lightly browned, lightly tossing halfway with a spatula. Let cool for 30 minutes. Store in an airtight container. Will keep up to two weeks!
Chep’s Crunchy Peanut Butter Granola (with Cacao Nibs)
Chef Aida’s, Editor in Chief of Salt & Wind’s Toasted Oat, Coconut, and Quinoa Granola
Popped Quinoa Granola from Aine Carlin’s Blog, PeaSoup
See this NYT Cooking columnist explains her interest in adding popped quinoa to enrich her granola recipes.
careful, this one has a lot of almonds, so if you’re avoiding too much fat (on a cleanse or anything like that) you’ll want to save this for a later date.