Recipe: Homemade Granola

I have never understood how people can eat the same cereal and milk every single day for breakfast.  I used to eat granola and milk for breakfast (until I learned to read food labels) and then started shifting my breakfast foods to warmer options (ie. soups) because I felt better with the warmer foods (more on this in a future post).  I've recently gone back to experimenting with different breakfast options, and decided to try out granola and almond milk again--but this time home made!

Store bought granola is often high in sugar and bad fat, resulting in high calorie content with low nutritional value.  I wanted to make sure that the granola I made not only tastes good, but is good for you.  I ended up using whatever ingredients I had in my cupboard and altered a bunch of recipes I found online.

Here's the recipe for a gluten free, dairy free, and refined sugar free granola:

Ingredients:

  • 4 cups of plain oats (not instant; I used Bob's Red Mill)
  • 2 cups of mixed nuts (chopped almonds and walnuts; sunflower seeds)
  • 3/4 cup of dried cranberries
  • 1 tsp of vanilla extract
  • 1 tsp (or more) cinnamon
  • 1 tsp (or more) all spice
  • 1/2 cup chocolate chips (sugar free, dairy free)
  • 1/4 cup honey
  • 1/2 cup warm water
  • Coconut oil
Here are some other things you can consider using as substitutes or add ins:
  • Other nuts and seeds:  pecans, pumpkin seeds, ground flax/hemp, sesame
  • Other dried fruit (preferably no added sugar):  raisins, apricots, dates
  • Other spices:  nutmeg, clove, ginger
Directions:
  • Preheat oven to 300F
  • Using the coconut oil, oil 2 baking sheets
  • In a large bowl, mix the oats, nuts/seeds, and spices
  • In a smaller bowl, stir the honey and vanilla in with the warm water
  • Pour the honey/vanilla/water mixture in to the larger bowl and mix to coat evenly
  • Spread out evenly onto the 2 oiled baking sheets
  • Bake for 30 min or until golden brown; stir every 10 minutes to avoid burning
  • After cooking is done, put into a bowl and mix in the dried cranberries
  • Cool for 5 minutes then add in chocolate chips and mix well
  • When completely cook, give it a quick stir and place in a container for storage
  • Can be stored for up to a month in the refrigerator, or about 5 days at room temperature
Eat with your favorite milk, yogurt, fruit, or on its own.

Enjoy!

All the best,
Christine





Dr. Cho, ND is a naturopathic doctor based in Pickering, Ontario and Richmond Hill, Ontario.  She maintains a private practice focused in pain management and sports nutrition, in addition to a general family practice at Durham Natural Health Centre.  To learn more about Dr. Cho, book a complimentary 15 minute consult by clicking here.  Not in the Durham Region?  Contact her through AnAvocadoADay@gmail.com to learn about more options.

0 comments:

Post a Comment

Twitter Facebook Digg Stumbleupon Favorites More

 
Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Facebook Themes