Healthy Granola

• porciones: 8 servings
• tiempo activo: 5 minutes
• tiempo total: 26 minutes

Ingredientes

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil or olive oil

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

2/3 cup dried fruit, chopped if large (I used dried cranberries)

Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

Instrucciones

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Notas

See website for other variations

Nuts and/or Seeds

I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.

Unrefined Oil

Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.

You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!

Natural Sweetener

I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.

Salt and Spice

For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).

I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.

Dried Fruit

Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.

Optional Mix-Ins

For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.

You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).

If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).

Nutrición

• Tamaño de la Porción: 1/2 cup
• Calorías: 313
• Grasa Total: 14.3 g
• Grasa Saturada: 6.6 g
• Grasa Trans: 0 g
• Colesterol: 0 mg
• Sodio: 143.2 mg
• Carbohidratos Totales: 39.8 g
• Fibra Dietética: 5.3 g
• Azúcares Totales: 10.7 g
• Proteína: 7.6 g