MAPLE NUT GRANOLA
- updated 9/22
A great breakfast is said to set the foundation to your day so be sure you choose something that truly satisfies your taste-buds, satiates your hunger and nourishes your body. Of course, cereal is a proverbial go-to yet most store-bought, boxed cereals barely qualify as being ‘real’ food. The sugar content is often comparable to candy bars as well. I suggest you take a pass on this and find a great alternative. Better still, make your own.
The only cereals to take a prominent place in my kitchen is either the whole grain – steel-cut or rolled oats, buckwheat groats and teff seeds. (I love those tiny brown seeds jam packed with nutrient density. They make a divine porridge). Home-made granola tends to be a staple for me, so I have several granola recipes. Below is one of the very first that became a favorite decades ago. Since then, I’ve revised it with reductions in the amount of oil as well as maple syrup. It’s just as delicious and freezes fabulously which is perfect given it makes a mega batch. You can play around with the ingredients if you wish as well making use of what you have in your pantry right now. Go to it!
INGREDIENTS:
¼ cup walnut oil or coconut oil, (melted)
1/2 cup pure maple syrup
3 tbsp organic soy, cashew, almond or coconut milk
4 cups organic old fashioned rolled oats or a mix of spelt, quinoa, and buckwheat flakes
(Choose a gluten-free option and/or use a combination of buckwheat and quinoa flakes)
1 cup pumpkin seeds
1 cup sunflower seeds
1/4 cup organic flax seeds, roughly ground
1 cup organic coconut ribbons, unsweetened
1 cup almonds, cashews or walnuts, roughly chopped
1 tsp sea salt
2 - 3 tsp ground cinnamon
ONCE BAKED:
½ cup hemp seeds
1 cup dried of fruit, your choice
DIRECTIONS:
TERI’S TIPS:
- updated 9/22
A great breakfast is said to set the foundation to your day so be sure you choose something that truly satisfies your taste-buds, satiates your hunger and nourishes your body. Of course, cereal is a proverbial go-to yet most store-bought, boxed cereals barely qualify as being ‘real’ food. The sugar content is often comparable to candy bars as well. I suggest you take a pass on this and find a great alternative. Better still, make your own.
The only cereals to take a prominent place in my kitchen is either the whole grain – steel-cut or rolled oats, buckwheat groats and teff seeds. (I love those tiny brown seeds jam packed with nutrient density. They make a divine porridge). Home-made granola tends to be a staple for me, so I have several granola recipes. Below is one of the very first that became a favorite decades ago. Since then, I’ve revised it with reductions in the amount of oil as well as maple syrup. It’s just as delicious and freezes fabulously which is perfect given it makes a mega batch. You can play around with the ingredients if you wish as well making use of what you have in your pantry right now. Go to it!
- Breakfast, snack
- Gluten-free options
- Makes approx.10 cups
INGREDIENTS:
¼ cup walnut oil or coconut oil, (melted)
1/2 cup pure maple syrup
3 tbsp organic soy, cashew, almond or coconut milk
4 cups organic old fashioned rolled oats or a mix of spelt, quinoa, and buckwheat flakes
(Choose a gluten-free option and/or use a combination of buckwheat and quinoa flakes)
1 cup pumpkin seeds
1 cup sunflower seeds
1/4 cup organic flax seeds, roughly ground
1 cup organic coconut ribbons, unsweetened
1 cup almonds, cashews or walnuts, roughly chopped
1 tsp sea salt
2 - 3 tsp ground cinnamon
ONCE BAKED:
½ cup hemp seeds
1 cup dried of fruit, your choice
DIRECTIONS:
- Preheat the oven to 325F and cover two baking sheets with parchment paper.
- Combine oil, maple syrup and milk in a measuring cup or bowl. Set aside.
Mix remaining ingredients in large bowl (except hemp seeds and dried fruits), toss together then pour in the oil mixture, combing well. - Pour into a shallow baking pan and bake for 15 minutes. Stir well and bake for an additional 15 minutes or until golden.
- Once done, remove from oven and stir in the hemp seeds and dried fruits.
- Let it cool completely before storing in an airtight container freezing half if you wish.
TERI’S TIPS:
- If you prefer granola that is chunkier, sub the maple syrup with honey. Just be sure to stir it more frequently as honey browns much more quickly.
- Adding 1/2 cup sesame seeds adds more calcium to this delicious granola.