Granola is one of those foods that is either a hit or a miss for me. Some granola is too dry, where as others are too sugary. Sometimes the chunks are too big or perhaps are lacking in any sort of exciting flavor. Having said that, I have found two different brands of granola that I have fallen in love with and do in fact meet all my enjoyable breakfast requirements.
The first one is Natures Path Organic Pumpkin Flax Granola.
This stuff is so good that I got a bit obsessed with it in an unhealthy way. I would eat it for breakfast in the morning (fine – normal), and then I would eat it when I came home after the gym. While I cooked my dinner. So, basically I would eat two dinners just because I couldn’t wait until the next morning for that little bowl of heaven.
The second one is Kashi Go Lean Crisp Cinnamon Crumble.
The name itself signifies how delicious the granola is. It was like a bowl of cinnamon toast crunch but with a few added nutrients to it (fibre, protein and whole grains). My boyfriend bought it for himself, but after I had a taste of it, there was no going back for me. Poor guy.
Although I did find love within these two cereals, I decided I would make my own (as I do with everything!) I would know exactly what went into the granola, control how much sugar and oil was mixed in, and add all my favorite ingredients. The result was delicious! I was very happy with my efforts, even though I would add one change. I accidentally used the Quaker Old Fashioned Oats when I should have used whole rolled oats. These ones are larger and have more surface area to cover with oil/honey, and provides a better texture overall.
- 3 cups whole rolled oats
- 1 cup pecans, chopped
- ¾ cup pistachios, shelled and chopped
- ½ cup flour (I used potato flour, but any kind works)
- ¼ cup chia seeds
- 1 teaspoon cinnamon
- ½ cup golden raisins
- 1/4 cup shredded coconut
- ¾ cup melted coconut oil
- 4 tablespoons honey
- Preheat the oven to 250 degrees.
- Mix the oats, pecans, pistachios, flour, chia seeds and cinnamon together.
- In a separate bowl, mix the wet ingredients until combined.
- Combine the wet and the dry ingredients in a large bowl until the mixture is fully covered.
- Spread the mixture thinly on the baking sheet, avoiding too much layover
- Bake for an hour, mixing every 15 minutes. In the last 20 minutes of baking, stir in the golden raisins.
- Once the granola is finished cooking, take it out and let cool. Mix in the shredded coconut.
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