For as long as I can remember I’ve been buying Nature Valley’s Protein Granola. Until one day I came across a blueberry-almond granola recipe in the Publix Family Style Magazine. After several tries and finally finding the perfect nut and spice proportions, I replaced store bought granola with homemade one. For breakfast I have granola over fruit and for snack a parfait. For a parfait, spoon a half cup of Greek yogurt into a small glass, spoon two tablespoons of granola and finally top with dry cranberries or your choice of fresh fruit.
For those who have to watch the glycemic index in foods, you can substitute the maple syrup with agave and the brown sugar with stevia in the raw. Unfortunately the stevia lumped up and I had to strain it. If you prefer a sweeter granola you can dust some stevia when serving it. This recipe makes enough to last over a week; I usually store it in an airtight container in the refrigerator. Granola can last up to a month when refrigerated or 4 months when frozen.
- 4 cups of old-fashioned rolled oats
- ¾ cup coarsely chopped almonds
- ¼ cup of unsalted pepitas roasted
- 2 tablespoons of flaxseed
- ¼ cup coarsely chopped pecans (optional)
- ¼ cup of packed brown sugar
- ¼ cup of maple syrup
- ¼ cup of vegetable oil
- ½ teaspoon of salt
- ½ teaspoon of ground cinnamon
- 1½ teaspoons of vanilla
- ¼ cup of unsweetened coconut flakes
- Preheat oven to 300 °F.
- Chop the almonds (and any other nuts you will be using).
- Line a baking pan 15x10x1 with parchment paper.
- On the baking pan mix the oats and almonds.
- In a small saucepan combine the brown sugar, maple syrup, oil, salt, and cinnamon.
- Stir frequently in saucepan over medium-low heat until smooth and sugar has dissolved.
- Remove from the heat and add vanilla.
- Pour syrup mixture over oats and nuts.
- Using a spoon mix well.
- Bake in the oven for 20 minutes.
- Remove pan from the oven and stir in the pepitas and flaxseed.
- Return to oven and bake for 15 minutes.
- Remove pan from the oven and stir in the coconut.
- Return to oven and bake for 5 minutes. Keep an eye on coconut because it can brown very fast.
- Remove from the oven and let it cool for 30 minutes or until cooled.
- Store in airtight container or serve.
Did you make this recipe?
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