A few weeks ago Bev posted about the amazing weekend we recently had in VT: beautiful surroundings, gorgeous fall weather and delicious meals!
While we were in VT we did some low key hiking and trail running. One of our friends brought something for us to have for breakfast that always makes me think of hiking and the outdoors – granola. And not just any granola, but the best homemade granola I’ve ever had!
I’m not exaggerating when I say that granola is one of my favorite foods! I like it so much that I don’t even eat it with milk for breakfast. Instead I have it in its purest form – straight out of the box. Anytime of day. By the handful. Or multiple handfuls.😬
Of course I’ve tried to make granola many times and each time it’s been a disappointment. Although the taste was good, it was also really sticky in large gummy clumps and did not look appealing.
So I had to get this granola recipe because it really is perfect – the texture, taste and ingredients. Our friends always have some in their kitchen because it keeps for a long time. And they get creative by adding whatever nuts, seeds, and dried fruit they happen to have on hand.
One more thing – I’m sure you already know that it’s not great to eat granola by the handful! While it can be very healthy and has great benefits (fiber, protein, vitamins and minerals), it’s also loaded with carbs! So please don’t follow my example. Enjoy this homemade delight in moderation. If you can…..
THE BEST GRANOLA EVER
INGREDIENTS
⅔ cup maple syrup
⅓ cup canola oil
4 cups rolled oats (not quick oats!)
1 cup almonds, chopped
1 cup sunflower seeds
1 cup unsweetened shredded coconut
½ cup sesame seeds
¼ cup flaxseeds
1½ tsp almond extract
1½ tsp vanilla extract
½ tsp salt
INSTRUCTIONS
Heat oven to 375°.
In a small saucepan over low heat, warm syrup and oil until syrup is less viscous, about 2 minutes.
In a bowl, combine oats, almonds, sunflower seeds, shredded coconut, sesame seeds, and flaxseeds.
Add almond extract, vanilla extract, and salt to saucepan. Pour maple mixture into dry ingredients in 2–3 batches, stirring until evenly combined.
Spread combined ingredients over a nonstick baking sheet (or a baking sheet lined with parchment paper) in a thin layer (not more than 1-inch thick), and bake for 15 minutes.
Rotate pan and bake until golden, another 15 minutes.
Let cool completely, break into nuggets, and store in a sealed container for up to 3 months.
NUTRITIONAL INFO 425 calories per serving, 25 g fat (4 g saturated), 44 g carbs, 5 g fiber, 10 g protein, 104 mg sodium
Recipe: Sage Rountree’s Granola for Athletes from Outside