Filed under: BREAKFAST | Tags: almonds, appricots, dates, dried peaches, nuts, oats, raisins, sunflower seeds, wheat germ
This is now our go-to breakfast cereal. We’ve made an effort to eat less refined sugar lately and one of the biggest culprits in our diet has been our breakfast cereal even my seemingly healthy raisin bran packs a whopping 19 grams of sugar!!! I guess if I watched the Today Show, I would have noticed that earlier. Better late than never…
- 2/3 C wheat germ
- 1/3 C ground flax seeds (10 seconds in the coffee grinder – you get fiber with your morning Joe as a side benefit)
- 3 C old-fashioned oats (I always add more after mixing it all up, we just like it oatier)
- 1/3 C raisins
- 1/3 C chopped dates
- 2/3 C other dried fruit – I always use chopped dried apples and sometimes dried peaches or apricots
- 1/3 C hazelnuts (half or chopped)
- 1/3 C slivered almonds
- 1/3 C sunflower seeds
- 1/2 teaspoon cinnamon, optional
- In a big Tupperware type container (something you can mix then put a lid on to store), mix the wheat germ, flax, and oats (I add a teaspoon of cinnamon here as well).
- Mix in remaining ingredients, adding extra oats if you want.
- Our 2/3 C measure lives in the muesli for scooping in the morning and replenishing every couple of weeks!
Filed under: BREAKFAST, SNACK | Tags: apricots, nuts, oats, peanuts, raisins, vegetarian
This is a simple, two step thing. First, to make the granola, then form the bars. I have made granola a few (three) of different ways in the past and have my favorite recipe prettymuch down. To make the bars, i just added a bit of maple syrup to my usual granola recipe, to make it more sticky. Next time i might add some chocolate chips…
Homemade Granola Recipe:
- 2 C rolled oats
- 1 C peanuts or toasted almonds
- 1/4 C sesame seeds
- 1/4 C flax seeds
- 1/2 C toasted sunflower seeds
- 1/2 C coconut (this time i used the fresh coconut i had hand cut at the beach)
- 1/4 C fiber one (crushed in a coffee grinder)
- 1 t sea salt
- 1/2 C raisins (i like to mix golden and regular)
- 1/2 C dried fruit (dried apricots + craisins)
- scant 1/4 C canola oil
- 1/2 C honey
- 1/4 C maple syrup
- Mix the oat, nuts and grains in a large bowl.
- Measure oil into the measuring cup and swirl it around before pouring into bowl.
- Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
- Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
- Bake at 300° F for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
- When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine.
- To form bars, line a rectangular baking dish with wax paper. Immediately pour the warm granola into the dish, cover with another piece of paper, and press down HARD, packing the granola as tightly as possible.
- Let the pressed granola harden cool for at least 3 hours (i let mine sit overnight) before cutting. My pan yielded 14 thick granola bars. For lack of more sustainable packaging ideas, I wrapped them up in some saran-wrap.