I have this amazing friend named Karen, who I’ve worked with for almost 13 years. She’s strong, kind, hard-working, and a blast to be around! She is also a cancer survivor and one of the most healthy people I know–I’m thankful to have her in my life.
For breakfast, I used to eat bagels & cream cheese or yogurt. Bagels are out now–I think I’ve had 2 all year. And most yogurts either have a lot of sugar, or taste gross.
Karen shared her granola recipe with me, and I’ve made it a few times now. I put 1/2 cup in a mug, add 1/2 a banana or blueberries to sweeten it up a bit, and eat it on my way to work. Many granola recipes have lots of sugar in them–check out this recipe and see how it is light on sweet stuff, and heavy on nuts and seeds.
- 7 cups rolled grains (oats, wheat, barley, rye)
- 1 c raw pumpkin seeds
- 1 c sunflower seeds
- 1/4 c flax seeds
- 1/4 c sesame seeds
- 1/8 c chia seeds
- 1 c sliced, raw almonds
- 1 c shredded coconut
Mix in pan and cook on medium on stove until sugar is dissolved:
- 3/4 c dark brown or raw sugar
- 1/2 c water
- 1/2 c olive oil
- 2 T honey
- 1 t cinnamon
- 1 t salt
- 1 t vanilla
- Mix all together thoroughly and spread on two cookie sheets.
- Bake at 225 for about 70 minutes total–stir twice. (Karen’s notes say don’t bake at a higher temp but I did the last time I made it because I like it a little crispy: 325 for 35 min, switch pans in oven 1 time but don’t stir).
- Baking time is determined by how dry or moist you want your granola–baker longer for drier granola.
- Cool, then store in an airtight container.