I forgot to mention in my last post that I went home for the weekend to visit. I spent most of it with my family, but I also did a movie and take out with some high school friends on Saturday night. It was exactly the relaxing weekend I needed!
On Saturday afternoon I killed some time by doing something I’ve been meaning to do for ages: make homemade granola. This recipe I came up with is packed full of seeds, almonds, and dried fruit, and is lower in added sugars and fat than most other granola recipes. I like to call it my ultimate healthy granola!
It’s great straight up in a bowl with milk, but I like to get more bang for my (nutritional) buck by pairing it with plain Greek yogurt and some fruit. Protein? Check. Whole grains? Check. Healthy fat? Check. It’s the perfect breakfast to fuel me through my morning classes – and upcoming midterms, ugh!
- 3 cups rolled oats
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- ½ cup chopped almonds
- ½ cup unsweetened shredded coconut
- 2 tbsp brown sugar
- ¾ tsp cinnamon
- ¼ tsp salt
- ⅓ cup honey
- 2 tbsp canola oil
- ⅓ cup goji berries
- ½ cup dried blueberries
- ½ cup dried cranberries
- Preheat the oven to 300°F.
- Mix the first 8 ingredients (oats to the salt) together in a large mixing bowl.
- Then in a small saucepan, mix together honey and oil over low heat, stirring until it becomes runny.
- Then mix wet and dry ingredients together and stir well. Spread the mixture on a baking sheet lined with parchment paper and bake for about 30 minutes, stirring every 10 minutes. When granola is golden, remove from the oven and let cool.
- Once cooled, add in the goji berries, dried blueberries, and dried cranberries, and mix all together. Store in an air tight container for 3-4 weeks.
To make recipe vegan, replace honey with maple syrup or agave nectar.
Have you ever made your own granola? What are your favourite flavours and mix-ins?