For my first foray into the blogosphere, I thought I would start with the most important meal of the day: breakfast.
In a bid to cut down on processed sugar, I decided to give the boot to store-bought granola (which turns out to be quite high in fat and sugar) and make my own.
As I discovered, there are a billion and one recipes for granola on the internet. However, I stumbled upon Mark Bittman´s version. Like many of Mark´s recipes, this one was also adaptable to suit our needs.
You might be wondering two things: 1) is it worth making your own granola and 2) does it take a lot of time. I can readily answer: yes and no. So give it a go!
By Monique Surette (click here for an updated version!)
(adapted from Mark Bittman´s recipe)
Makes: About 8 cups
Time: 30 minutes
6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: a combination of sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.
1 cup shredded coconut
1 teaspoon ground cinnamon or pumpkin pie spice
1/2 cup agave nectar, or to taste
1/2 cup almond butter or tahini
1 cup raisins or chopped dried fruit
2 T – 1/4 cup each of the following: hemp seeds, chia seeds and pumpkin seeds (optional)
1. Heat the oven to 120°C. In a bowl, combine the oats, nuts and seeds, the coconut if you’re using it, cinnamon and salt. In another bowl, combine the agave nectar and nut butter. Tip in the wet ingredients with the dry ingredients. Spread evenly on a rimmed baking sheet lined with parchment paper and bake for 60 minutes. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
2. Remove the pan from the oven and add the raisins and the additional seeds. Cool on a rack. Once completely cool, transfer to a sealed container and store in the refrigerator; it will keep indefinitely.