granola

Fall Granola

Fall is by far my favorite season. It’s that time of the year when I get to bring out my scarves, oversized sweaters, leather boots, and- oh yeah, it’s socially acceptable to eat basically all of my favorite foods: pumpkin, sweet potatoes, apples, brussels sprouts, you get the idea.

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Greek yogurt has taken grocery stores by storm for quite some time. But have you ever had Icelandic yogurt? It’s slightly thicker, a little less tangy and, when made by Siggi’s, just sweet enough without being overwhelming, and FREAKIN delicious. My favorite fall flavor? You guessed it- Pumpkin & Spice. The other day I made a batch of homemade fall granola, and I knew it would go just perfectly with the yogurt, with hints of pumpkin, cinnamon and nutmeg. See recipe below and please go out and buy this yogurt ASAP!!

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FALL GRANOLA

INGREDIENTS

2 cups rolled oats

1/3 cup shredded coconut (I like the big shards)

1/3 cup uncooked quinoa

2 tbs honey

2 tbs coconut oil, melted

1/4 cup unsweetened apple sauce

2 tsp brown sugar

dash of cinnamon & nutmeg

DIRECTIONS

Preheat the oven to 325 degrees. In a small bowl, combine coconut oil, apple sauce and honey. Set aside. In a large bowl, combine oats, quinoa, coconut, brown sugar and cinnamon. Stir to combine. Drizzle in coconut oil mixture and stir until the dry ingredients are completely coated. Spread the granola into an even layer on a nonstick cookie sheet and cook 20-25 minutes, stirring occasionally. Let cool completely and store in an airtight container for up to a week. Great with yogurt, milk, or just as a crunchy snack!

Best Ever Granola

When it comes to granola, I must admit, I’m a bit of a snob. Most store bought granolas are either too sweet, too caloric, or too full of things other than oats (i.e. chocolate chunks, too much dried fruit, too many nuts). It blows my mind to read nutrition labels on store bought granola, only to discover they can contain up to 140 calories per 1/4 cup serving! I thought granola was supposed to be a healthy snack or breakfast. That’s why I created my own granola recipe, so I know exactly what’s going into it. It has the perfect balance of salty and sweet, with just the right ratio of dried fruit to nuts to oats. I’m planning on adding variations to this base recipe as the seasons change, but here is the original.

INGREDIENTS

2 cups quick cooking oatmeal

1/4 cup chopped pistachios

1/3 cup sunflower seeds

1/2 cup craisins

2 tbs agave nectar

2 tbs honey

2 tbs canola oil

2 tsp brown sugar

a dash or two of cinnamon

DIRECTIONS

Preheat over to 325 degrees fahrenheit. Combine all of the dry ingredients in a large bowl. Add the agave, honey, oil, brown sugar and cinnamon and stir until well incorporated. Pour mixture onto a greased cookie sheet and bake for 15 to 20 minutes, stirring occasionally.

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See! Easy as that. Compared to store bought granolas, my recipe only has 122 calories in 1/3 of a cup! This is the perfect amount for a nice yogurt parfait (see below). I like to add fresh fruit to greek yogurt and granola for a well-rounded and hearty breakfast or snack. I promise, after making this recipe, you’ll never buy granola at the grocery store again.

Mangoes and strawberries make the perfect summer yogurt parfait

Mangoes and strawberries make the perfect summer yogurt parfait