Add Variety to Breakfast with Granola

28 Flares Facebook 3 Twitter 3 Google+ 0 Pin It Share 22 LinkedIn 0 Email -- 28 Flares ×

Homemade Breakfast Granola with Rolled Grains

Great granola recipe | Healthy eating from Vermont health spa

If you are looking for a way to add variety to your breakfast, granola can be a great vehicle for incorporating a wide variety of grains, nuts, seeds, and fruits into your morning meal. Traditional granola is made with oats, but you can substitute many different rolled/flaked grains.

Great Granola Recipe

(Makes 12 ¼-cup servings)

1 1/2 cups rolled grains (oats, rye flakes, quinoa flakes, barley flakes, etc.)
1 cup chopped nuts (pecans, walnuts, almonds, cashews, etc.)
1/4 cup raw seeds (sunflower, pumpkin, hemp, chia, etc.)
1/4 cup coconut (optional)
3 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons canola oil
1/4 teaspoon salt
3/4 cup dried fruit (raisins, cranberries, apricots, mango, apple, pineapple, etc.)

Pre-heat oven to 250°F. In a large bowl, combine grains, nuts, seeds, coconut and brown sugar. In a separate bowl, mix maple syrup, oil and salt; stir into the dry ingredients. Spread mixture out on a rimmed cookie sheet and bake for about 1 hour, stirring every 10 minutes. Remove from the oven and mix in dried fruit.

We serve granola for breakfast with high-protein Greek yogurt and mixed fresh fruit.

What do you like in your granola? 


download_icon_small View/Download 4×6 Recipe Card


Sign Up For Recipes By Email

* indicates required


2 Responses (Add Yours)

  • Elaine Freedman says:

    Thanks for the granola recipe. my husband was looking for a good granola. I was looking for a healthy one

  • Marta Herzbrun says:

    My favorite new breakfast is a parfait of fat free vanilla yogurt (Greek is just too thick for my liking), GM chocolate hummus, granola and whatever fresh fruit I have on hand, usually strawberries and blueberries. Sometimes I mix it up with banana slices or kiwi. Yummy and takes care of my chocolate fix! :-) PrepTip: I make a double batch of the hummus and freeze half, so I have it when I’m too busy to make it. Freezes beautifully. Serving Tip: I actually serve it in a parfait glass – looks inviting besides being so tasty.

Leave a Reply

Ask a Question
×

Ask Us Anything!