My lunches have been lacking substance (or maybe my metabolism has been off) since I’ve been super hungry the past few months. I’m pretty bad at consuming enough calcium (not a huge fan of milk/alternatives except for cheese) so I’ve been trying to figure out a way to get more Ca into my diet. I used to be quite the yogurt and granola fan back in university mainly since our student-run caf had the most DELICIOUS granola and yogurt. So I decided to try making an adaptation to that recipe since it would always keep me full (wahoo for healthy fats and ++fibre) and add some more calcium to my diet. My guy is in love with the granola which means I’ve been doubling the recipe so he has an easy breakfast/snack on hand each day.
I love how easy this recipe is and how you really have the ability to mess around the types of nuts and seeds added. Sub for your fav alternatives – just be sure to use the same proportions!
- 1 1/2 cups rolled oats
- 3/4 cup quick oats
- 2/3 cup unsweetened coconut
- 1/2 cup hazelnut (or your fav crunchy nut)
- 1/3 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 tsp salt
- 1/4 cup canola oil
- 1/4 cup water
- 1/3 cup honey (cut down on the honey if you don’t like the added sweetness)
- 1/2 tsp vanilla
- Add after baking – 1/2 cup cranberries, 1/4 cup raisins
What to do:
- Preheat oven to 275 degrees F.
- Mix the dry and wet ingredients in separate bowls.
- Add the wet ingredient mixture to the dry ingredients in a large bowl until well incorporate.
- Place granola on a baking pan (make sure it’s a thin, flat layer of granola – use 2 pans if needed) and bake for 10 minutes. Remove from oven and stir to allow granola to dry and crisp up. Put back into oven for another 10 minutes. Continue this stirring process for 30-40 minutes or until granola is dry, crisp and slightly golden.
- Remove from oven. Allow to cool. Add cranberries and raisins.
- Top onto your preferred yogurt (maybe add some fresh fruit if you’re being adventurous) and NOM!
Tips and Tricks:
- Want to save a few bucks? The bulk section of your local grocer will be your best friend! It will allow you to purchase just enough ingredients and you can usually take advantage of it’s discounted prices and weekly sales.
- Don’t cook too much granola in one pan. The thin layer will allow it to cook, dry and crisp up nicely. Otherwise it will take you a while to bake it and you’ll end up with not-so-crunchy granola (ick).
P.S. I’m still working on my DSLR skills (and have been lucky with bright days to take photos with a bedroom/patio that brings in light really well). I haven’t started on the world of Photoshop yet so all the photos are unedited right now. If you have any photography tips/tricks for me, please send them my way!