Are you a label reader? I am. I read every label before I put an item in my shopping cart. Years ago I spent 20 minutes in the cereal aisle, trying to find a “healthy” cereal to keep at the office for an emergency snack. EVERYTHING had SO MUCH SUGAR. And most of the them listed multiple types of sweeteners in one cereal… high fructose corn syrup, sugar, brown rice syrup, pure evaporated cane juice. Do we really need more than one kind in a single box of cereal?
A N Y W A Y.
It was at this point that I decided to make homemade granola, so I could control what goes into it and how it tastes. Granola is still something we try to eat in moderation, because nutritionally it is not really an “A student”… more like a B-/C+ 🙂 Sometimes I try to add things that will boost its grade, and the beauty of homemade granola is you can do the same! Use this recipe as a guide and get creative with your favorite flavors. (Please note, this is an updated version of an existing recipe I’ve had on the blog since 2013. I’m trying to update as many of my old recipes as I can, to reflect my new tastes, experience in the kitchen and ingredients.)
Ingredients
4 c. old fashioned oats (look for gluten-free oats if you are celiac)
3/4 c. almonds, chopped
1/2 c. raisins
1/2 c. dried cranberries
1/2 c. dried papaya or pineapple, unsulphured, unsweetened is best
1/2 c. coconut flakes, unsweetened
1/4 c. sunflower seeds, raw
1/2 c. maple syrup and or coconut nectar (I used half and half)
1/2 tsp. Real salt
Instructions
Preheat oven to 325°F
1. Combine all the ingredients in a large bowl in the order they are listed.
2. Stir to combine and evenly distribute ingredients.
3. Line 2-13"x18" baking sheets (or similar size) with parchment paper and divide the granola mixture among the two sheets, spread out into an even layer.
4. Bake 1 sheet at a time for 10 minutes.
5. Remove pan from oven and use a spatula to flip and rotate mixture to ensure even baking.
6. Place back into oven and bake for an additional 5 minutes. NOTE: Trust your nose, if the smell of the granola baking changes from delicious to something slightly different, it's ready to come out. You don't want to burn the almonds.
7. Remove from oven and place on a cooling rack.
8. Repeat with second sheet.
9. This made ~8 cups of granola. I filled up two, 4 cup mason jars and put one in the freezer and one in the fridge.
4.7.2.20
https://www.zucchinirunner.com/2017/04/05/granola-goodness/
Homemade Granola Goodness {Slideshow}
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Homemade Almond Milk
One of the first changes I made in my kitchen, was back in early 2013, when I started making my homemade almond milk. We enjoyed it so much, I raved about it all the time to anyone who would listen. The common complaint was that it would be quicker to run to the store and buy some off the shelf. I would always assure people it was NOT the same.
Then I took it a step further and made this video to show people you could do it from start to finish in 10 minutes. I even went so far as to get my blender out of the pantry during the video! Every step counts, right? If you haven’t tried making homemade almond milk, I highly recommend you give it a shot while the homemade granola is baking in the oven. The two pair together perfectly!
Delicious with homemade almond milk
Have you ever made homemade granola or homemade almond milk?
Do you like sweet foods for breakfast? Foods like french toast or pancakes smothered in syrup? What about minimal dirty dishes in the kitchen? If you do, you will love this sweet potato and apple oatmeal bake! I came up with this recipe when I was in a hurry the other day, and wanted something filling. It’s great because there is no gluten (especially if you use GF oats), but it still curbed my bread craving. I was pleasantly surprised by how sweet it was, all on it’s own too.
If you have kiddos, this might be a good alternative to an overly sugary breakfast. Mother Nature is pretty good at creating sweets without our help. This is also easy to throw together, and once it’s in the oven, your job is done. While mine was baking, I had a chance to clean up the kitchen, which is always nice.
Okay, so maybe sweet breakfasts aren’t your thing… but you can easily make this sweet potato and apple oatmeal bake as a dessert! Just top it with some maple syrup, a little extra coconut flakes and some almonds or pecans!
Sweet Potato and Apple Oatmeal Bake
Ingredients
1 c. rolled oats
1 lg. sweet potato, finely diced (2 cups once diced)
1 lg. organic green apple, finely diced (1 cup once diced)
1 c. water
3/4 c. culinary coconut milk (or other nut milk of choice)
1 TBSP coconut oil
1 tsp. cinnamon
1/4 tsp. Real Salt
1/4 c. raisins
1/4 c. coconut shreds
1/4 c. chopped almonds (for topping)
You will also need:
• Food processor or blender
• 8"x8" metal baking pan (This is what I used, so to ensure you get the same results, I'd suggest using metal. If you only have glass, be aware it may change the cooking time.)
• aluminum foil
Preheat oven to 375°F
Instructions
1. Dump 1 cup oats into your 8"x8" pan.
2. Coarsely chop sweet potato and measure out approximately 2 cups. Place into a food processor, or blender to quickly dice into small pieces. Measure 2 cups into 8"x8" pan.
3. Coarsely chop green apple and measure out approximately 1 cup. Place into a food processor, or blender to quickly dice into small pieces. Measure 1 cup into 8"x8" pan.
4. Measure remaining ingredients into pan, minus the almonds.
5. Stir well to combine. Using spoon or spatula, gently press the mixture together to compress it and smooth it out slightly.
6. Cover tightly with foil and place in oven.
7. Bake for 35 minutes. Serve immediately and top with maple syrup and almonds if desired. This is great leftover for the next day and reheated in the oven too.
4.7.2.20
https://www.zucchinirunner.com/2017/03/29/sweet-potato-and-apple-oatmeal-bake/
Sweet Potato and Apple Oatmeal Bake {Slideshow}
This slideshow requires JavaScript.
So, let’s hear it, do you like sweet things for breakfast or do you prefer savory? I really enjoyed this with a cup of coffee. And as most of you know, I was raised in a bakery, so sweets for breakfast were pretty typical when I was growing up – especially in my teen years. And while my taste buds and habits have drastically changed since then, I still have a sweet tooth!
Also, in case you missed it last week – I launched my Etsy shop! Right now there is currently one printable download available, and it’s a 3-page quick start guide to plant-based eating! My mom has been using it the past week, and she has been feeling much better and has even dropped a couple pounds. I’ll keep you posted no her progress, if she’ll ok it of course, but I’m SUPER proud of her for giving it a shot. I told her she just needed to try it for 30 days to see how it felt.
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