So we are officially one month into 2016 – is it me or is time flying by? Typically around this time of the year I start to get a little tired of ‘hearty & heavy’ meals, so I try and eat a little lighter. Breakfast is typically the beginning signs of how the rest of my day will play out. I know if I skip it, by around 11am I will be starving which means over-eating. Over-eating an early lunch means feeling ridiculously full, which makes me want to nap… and then the day goes no where. I’m either struggling to stay away so I’m dashing for the 5th or 6th cup of coffee, or I’m knocked out on the couch getting nothing on my “to do list” done. Then I wake up, make dinner and head into the evening routine which makes me feel like I accomplished very little – not what I want. So I made a batch of this lightly sweetened granola, and it has served me well. There are a million ways to enjoy granola (ok, well maybe not a million and I’m being a little over dramatic), but I can’t get enough of it served over vanilla yogurt with a little fruit added to the mix.
I started making my own after a trip to the grocery store left my jaw hanging. I gave the list of ingredients and nutritional value a glance and noticed how much SODIUM was in one serving!! Or extra added sugar?! No Thanks! So I set out to make my own, and haven’t looked back since. I know all it take is a little planning, a few easy steps, and I have something healthy sitting on my pantry shelf fro quick breakfasts, snacks or packing some in a container to take with me on the go. I think the trick to eating healthier is simplicity. If a meal or a snack is going to be a huge effort, a big grocery order run and a lot of hassle, I just can’t commit to it. I want to be able to get some extra meals/snack ready in a short amount of time while Hazel (who is now 5 months!!) plays next to me, or is napping. Plus both Ève and Audrey both love making this with me since it’s a simple pour and stir recipe!
This makes 6 1/2 cups. That’s about 26 servings of 1/4 cup. For me, that’s the perfect amount to top granola, or ice-cream, or a smoothie bowl. You can up the amount to 1/3 cup if you want to enjoy with cut up fruit and a little skim milk or almond milk.
- 1½ Quick Cooking Oats (NOT instant, Also use gluten-free if you would like to make this gf)
- ½ cup uncooked Quinoa
- ¼ cup Flax Seeds
- ¼ cup Pecan pieces
- ¼ cup Walnut pieces
- ¼ cup Chia Seeds
- ½ cup honey
- ¼ cup unsweetened applesauce
- 1 tsp coconut or vegetable oil
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla
- 2 – 3 tbsp brown sugar (optional)
- Preheat your oven to 350 degrees.
- On a parchment lined baking sheet, spread quinoa, and oats out evenly.
- Toast in the oven or about 12-14 minutes or until they turn a little golden.
- Meanwhile, in a large bowl, combine honey, unsweetened applesauce, oil, cinnamon, nutmeg, vanilla and brown sugar if using. Whisk until everything is mixed well.
- Add the flax seeds, peans, walnuts, chia seeds and stir well.
- When the oats and quinoa are done, remove from the oven and turn the heat down to 325 degrees.
- Add the oats and quinoa to the honey/seed mixture. Stir until everything is coated.
- Spread back out on parchment lined baking sheet and make sure everything is evenly spread out. Place back in the oven for about 20 minutes or until everything turns golden.
- Let cool on the sheet, then break into clusters.
I love that mornings get a little easier with this, or if the kids have an activity to go to. It’s a simple way to make a healthy choice rather then reaching for a bag of chips, or stopping at a drive through somewhere because you didn’t have time to eat before you left. Plus it’s great on road trips, and I love that it’s not overly sweet.
How do you enjoy your granola? Do you have special things you like to add in yours?
Thank you so much stopping in again today! It’s always a pleasure when you come by! I hope you have a wonderful week and we will chat soon!