Here is another recipe for my foodie, health-nut climbing buds. This maple cinnamon granola, inspired by and adapted from Steph Davis’s “Homemade Granola,” takes less than 10 minutes to prepare, packs lots of healthy omega-3 fatty acids and fiber-rich whole grains (think: keeps you full for hours), and tastes amazing plain, with soy or cow’s milk, cooked as oatmeal, and sprinkled over yogurt. It also promotes tendon recovery/healing/strengthening with lots of manganese-, magnesium-, and zinc-rich ingredients with less than 1/3 of the added sugars found in most store-bought varieties. And, yes, it is crunchy, cause let’s be honest: Who likes soggy granola?
4 cups rolled oats (whole grains)
1 cup slivered almonds (magnesium and zinc)
1/2 cup cashews (magnesium)
1/2 cup chopped walnuts (manganese)
1 cup shredded coconut
1/3 cup ground flax seeds (omega-3s and manganese)
1/3 cup whole flax seeds (more omega-3s and manganese)
1/3 cup untoasted wheat germ (magnesium)
3/4 teaspoon salt
1 tablespoon cinnamon
1/4 cup maple syrup (yummy antioxidants)
1/2 cup water
1 tablespoon vanilla
1 cup raisins
- Preheat oven to 300°F.
- Combine all dry ingredients except raisins in large bowl.
- Mix wet ingredients in small bowl. Then pour over dry ingredients and stir together with a wooden spoon.
- Spread granola evenly over 2 large cookie sheets and bake for 50 minutes or until dry and just beginning to brown. Stir around cookie sheets every 15-ish minutes.
- Remove from oven and allow to cool. Add raisins and pack into jars, sealable tupperware containers, or sealable plastic bags.*
Now, enjoy a little taste-test and how amazing your kitchen (or van) smells!
One Comment Add yours
This is my favorite granola with one addition to the above recipe, 1/3 cup of honey.
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