Hi there! Happy Friday 🙂 I hope you’ve all had a good week. Anything fun planned for the weekend? I am SO excited to say that I have relatively nothing planned. It’s been a longgg time since I’ve had a mostly open weekend, so I’m looking forward to taking full advantage of it! Before I get to that, though, I wanted to share a recipe that I came up with a few weeks ago. Enjoy!
During my “funemployment” (my friend JP coined that term for me) week a few weeks ago, I had plenty of time to do some baking and cooking in my kitchen. After seeing Fed Up, I was in the mood to make a healthier, lower sugar version of one of my favorite things: granola.
Although people often think of granola as a “healthy” snack, it really isn’t. Most granola’s out there are FULL of sugars and seemingly unnecessary ingredients (there shouldn’t be anything in a simple granola recipe that you can’t pronounce.), which make them a not-so-healthy or smart snack. Since I love granola so much, though, I’ve turned to making it for myself when I can. By doing that, I can pick exactly what I want in it and keep all the unnecessary ingredients out.
Knowing that I would be sharing with RM, I used my gluten free oats and kept all other gluten ingredients out of it. I loaded it up with healthy nuts, fats and super foods to help keep me full and satisfied after snacking on it. In the past, I have added in agave, honey or maple syrup as a way to sweeten it up a bit. This time around, I opted out of adding in any of those things because even though they are a “healthier” sugar option than others, bottom line is that they are still added sugars.
While the end product wasn’t as “omg I can’t stop eating this granola” as I would’ve liked (goes to show you how much of an effect sugar has on the taste of the food we eat), it was still a great addition to my daily yogurt bowls that left me feeling guilt-free. Please note that if you’re looking to make it a little sweeter, I would certainly add in an eighth to a quarter of a cup of a liquid sweetener.
- 2 cups gluten free oats (or regular oats if you’re not looking to be gluten free)
- 2 tbsp. ground flax seed
- 2 tbsp. chia seeds
- 1/3 cup of each: pecans, hazelnuts & cashews (or whatever type of nuts you have on hand and would like to use)
- 2 tbsp. almond butter (I had a Raw almond butter, which didn’t help with adding flavor to the granola. Next time, I would use a roasted almond butter)
- 2 tbsp. coconut oil
- 1 egg white
- 2 tsp. cinnamon
- 1.5 tsp. vanilla
- Pre-heat oven to 325*. Combine the dry ingredients (GF oats, flax seed, chia seeds, nuts and cinnamon).
2. Combine the wet ingredients in another bowl (almond butter, coconut oil, egg white and vanilla).
3. Mix together the wet and dry ingredients and place on a greased cookie sheet. Bake in the oven for 30-40 minutes, making sure to mix it up halfway through. *please note: it make take more or less time, depending on your oven. I checked on mine a lot and stirred it often to make sure it was cooking evenly.
Although this wasn’t a super sweet granola, it totally hit the spot for me and I still found myself going back for more handfuls even when I wasn’t hungry. What is it about granola that does that to me?! I generally pride myself for having good self control when it comes to portion control and knowing when (and being able) to stop, but when it comes to granola, all of that goes right out the window!
Questions for you: What’s your favorite brand of granola? What are your favorite granola ingredients? Do you eat it by the handful or just in yogurt bowls?