With the advent of spring and warmer weather I am suddenly hit with an overwhelming need to eat fresh and really healthy. It may be due to the up and coming swimsuit season; the fact that I am continuing my 2010 goal to run a 5k each month, or that more fresh foods are available. At any rate, super-sugary breakfasts and bacon laden eggy dishes are out for the time being to my husband's chagrin. Yogurt and granola, high fiber cereals and fruit are the breakfast staple at our table (at least for a while). Chad's thoughts, "I've seen your college pictures. I know you're a hippy at heart." Well, he is right; I am.
Sugar Magnolia Granola
1/3 cup honey (if your honey has crystallized, just heat it for a few seconds)
1/4 cup maple syrup
1/3 cup canola oil
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1/4 cup sesame seeds
1/2 cup raw sunflower seeds
3/4 cup chopped nuts of your choice (I use pistachios)
3/4 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup dried cherries, chopped dried apricots and/or dried cranberries (use any combination of dried fruit.)
Preheat oven to 350° and line 2 rimmed baking sheets with parchment or a silpat.
Combine the honey, maple syrup, oil, water and vanilla, set aside.
Toss together all of the dry ingredients. (leave the raisins and dried fruit out until after the granola is baked)
Add the honey mixture and toss with a spoon until the oats are well covered.
Spread the granola over two rimmed baking sheets in a thin layer.
Bake for 25-30 minutes. After 10 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t burn. It will be a deep golden brown when it is done.
Allow the granola to cool on cooling rack and then put in a large bowl and add the dried fruit.
Eat as a breakfast cereal, an afternoon snack or simply give as gifts in glass jars.
Sugar Magnolia Granola
1/3 cup honey (if your honey has crystallized, just heat it for a few seconds)
1/4 cup maple syrup
1/3 cup canola oil
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1/4 cup sesame seeds
1/2 cup raw sunflower seeds
3/4 cup chopped nuts of your choice (I use pistachios)
3/4 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup dried cherries, chopped dried apricots and/or dried cranberries (use any combination of dried fruit.)
Preheat oven to 350° and line 2 rimmed baking sheets with parchment or a silpat.
Combine the honey, maple syrup, oil, water and vanilla, set aside.
Toss together all of the dry ingredients. (leave the raisins and dried fruit out until after the granola is baked)
Add the honey mixture and toss with a spoon until the oats are well covered.
Spread the granola over two rimmed baking sheets in a thin layer.
Bake for 25-30 minutes. After 10 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t burn. It will be a deep golden brown when it is done.
Allow the granola to cool on cooling rack and then put in a large bowl and add the dried fruit.
Eat as a breakfast cereal, an afternoon snack or simply give as gifts in glass jars.
