By Nancy J. Farrier
My days are often very busy. I don’t have the time to cook big meals, especially at breakfast time. Fixing something ahead that is quick and easy works best for me. As I’ve shared before, I have to have food that is gluten free, dairy free, and sugar free. I know, what fun is that?
Today, I’d like to share my recipe for granola. I make this recipe ahead and store it in an airtight container. The recipe makes 18 to 20 cups of cereal and lasts me several weeks. You can add dried fruit to the granola as you make it but I prefer to add the raisins, cranberries, dates, or other dried fruit as I fix the bowl of cereal each morning.
Remember, there are many substitutions and ways to adapt this recipe to your diet. If you have an allergy to nuts, simply use seeds in place of the nuts. If you don’t mind the sugar, you can replace the sugar free ingredients with regular sugar and maple syrup.
Granola
8 C. Oats
3 C. Oat Bran
1 C. Sunflower seeds
1 C. Sliced Almonds
1 C. Pecans Pieces
1 C. Walnut Pieces
1 C. Raw Pumpkin Seeds
1 C. Flax Seed
1 C. Chia Seed
1 C. Sesame Seed
Mix together in large bowl.
Syrup:
½ C. Golden Monk Sugar
1 C. Sugarfree Maple Syrup
1 C. Olive Oil (Or oil of your choice)
1 T. Cinnamon
2 tsp. Nutmeg
1 T. Vanilla
Mix in saucepan. Bring to a boil then pour over dry ingredients. Mix thoroughly. Spread mixture on two baking sheets lined with parchment or greased. Bake in preheated 325℉ oven for 20 to 25 minutes or until lightly browned or browned to your taste. Stir midway through baking time. Let cool and store in airtight container.
Optional: Add 1 to 1 ½ C. Unsweetened Coconut to dry ingredients.
Do you eat cereal for breakfast? What is your favorite quick breakfast food? I’d love to hear from you. I’m always looking for ideas for quick and easy foods to fix.
I sometimes have over night oats which is almond milk1/2 cup yogurt and 1/4-1/2 cup oats depending on how much you want to make. You can add a sugar like monk fruit if you choose.plus cinnamon and fruit. Put in a jar and shake when you are ready to eat if. It lasts for about 4 days in the fridge.
What a great idea, Denee. I do something similar to this with chia seeds and almond/coconut milk. It is an excellent treat with fresh fruit.