Tuesday, March 25, 2014

Honey Berry Granola

Honey Berry Granola
So this is the third batch of homemade granola I have made in as many weeks.  I can't get enough.  It isn't as if this is anything novel or some big revelation, but I have just become reobsessed with an old favorite.  The basic recipe is really easy to alter and although I am sure most of you could figure it out yourself, I want to make sure to post all the different variations I make in case one of them appeals to you more than another.  This recipe was made with my daughter in mind who loves honey and berries, especially strawberries and blueberries.  But considering that it is still March here in PA (and actually snowing today), good quality fresh berries are still not very prevalent.  So like I do throughout the winter, we turn to dried, and in this case, freeze dried berries.  I wish I could find organic ones at my local stores, but sometimes even I go the conventional route and hope that by using very basic, unsweetened dried fruit I am winning half the battle. I used pure organic almond extract in this recipe as well since my son loves that flavor and added raw slivered almonds and sunflower seeds for protein and crunch.  The result is another amazing breakfast in a bowl that is my staple this week and has served me well through two mornings of intense working out.

Honey Berry Granola

6 C. (18 oz container) organic old fashioned rolled oats
1/3 C. ground flax seed
1/3 C. wheat germ
1 T. ground cinnamon
1/2 tsp. salt
1/2 C. organic canola oil
1/2 C. raw (or regular) honey, warmed
1 tsp. pure almond extract
1 C. freeze dried strawberries
1 C. slivered raw almonds
1/2 C. dried blueberries
1/2 C. raw sunflower seeds

Preheat the oven to 325F.  In a large bowl, mix together the oats, flax seed, wheat germ, cinnamon and salt.  In a smaller bowl, whisk together the canola oil, honey and almond extract really well and pour over the oat mixture.  Stir well to coat the oats completely and spread into one or two large baking pans.  Bake until dry and crisp, stirring at least once, about 25 -30 minutes.  Once cooled, mix in the nuts, dried fruit and seeds. Store in an airtight container at room temperature for up to a couple of weeks.

ready to cook

hot from the oven
all mixed together
(about half the recipe)

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