Store-bought granola is often labeled as a health food. But, it generally isn't. The problem... store-bought granola is often full of preservatives and other such unwanted items. If that isn't bad enough, they are also often contaminated with peanuts (if the don't actually contain them). And if you can solve both of those problems, the cost usually is not worth the actual granola.
We did not eat much granola before we made our diet switch (because of the above reasons). Homemade healthy granola was one of the first things I started making myself about a year ago when I found out how healthy it could be and how easy it was. I went to a class taught by the Green Smoothie Girl and thought she had some good points on eating whole foods (or real foods). So, I went to her website and began looking at her recipes and tips. When I found this granola recipe and made it for the first time, I was hooked. I made a few changes to suit my tastes better, but it is still as healthy and delicious!
This recipe if full of fiber and will clean you out (in case you need that). If is also full of omega-3 fatty acids. Most Americans get far too many omega-6 fatty acids and not enough omega-3 fatty acids (you can thank processed foods for that). We should be getting a 1:1 ratio of omega-6's to omega-3's (or if that seems too hard, at least a 4:1) where most people get a ratio closer to 20:1 (or even higher!). So, in conclusion, eat lots of healthy granola (yes that would be a plug for my recipe) and less processed foods. For more information on this subject (fatty acids), read "In Defense of Food" by Michael Pollan.
Granola
Mix well:
4 cups rolled oats (not instant)
1/2 cup raw wheat germ (found in the bulk section of a health food store)
1/2 cup shredded coconut (unsweetened - also found at health food stores in bulk)
1/4 cup ground flax seed (fresh ground is better)
3/4 cup nuts and/or seeds (walnuts, pecans, cashews, almonds, pumpkin seeds or hemp seeds)
1/8 cup sesame seeds (found in the bulk section of a health food store)
1 Tbsp. cinnamon
Heat on stove until barely melted, stirring together:
1/3 cup honey
1/4 cup pure maple syrup or molasses
1/4 cup water
1/3 cup extra virgin coconut oil
1/2 Tbsp vanilla
Once all liquids are melted and stirred together, pour liquid ingredients into the dry ingredients and mix until distributed evenly (this takes a few minutes). Spread granola out on greased cookie sheet.
Bake at 250 degrees F for 60-90 minutes or until dry (and enjoy the delicious smell in your house). Remove from oven and allow to cool completely. Once cooled, scrape the granola off the pan with a spatula - the chunkier the better. Keep in the pantry in cooler weather for up to 2 weeks or in the fridge for up to six weeks in a sealed container (I use a ziploc bag).
Here are some ways we like to eat granola:
* directly out of the bag as a snack
* added to homemade trail mix
* in a bowl with milk like cereal
* on top of plain greek yogurt mixed with homemade berry sauce (and a dab of honey)
Recipe adapted from Green Smoothie Girl
Jana
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