Using a base of nuts, seeds and slow cook oats, who haven’t been robbed of their fiber (the problem with instant oats, rice, etc), this sweet crunchy granola provides 3 grams of fiber and 6 grams protein per 1/3 cup serving. We’ve also reduced the amount of oil, and thus saturated fats, traditionally used in granola. Fortunately, the fat that remains is the healthy naturally-occurring monounsaturated fat and Omega 3s found in the nuts and seeds. In a world where sugar is frequently the second ingredient in most cereals (or organic evaporated cane juice), it’s tough work making a healthy low-sugar alternative that also tastes sweet. I choose the natural sweetness of honey, using a drastically reduced amount for a recipe this size, and calorie free stevia. Adding a generous amount of fresh lemon juice helps further up the sweet content and enhance the flavor of ginger, my favorite spice.
Grab this granola for a quick high protein breakfast or snack. Try in a Greek Yogurt Parfait.
2 cups gluten-free slow cook oats
2 cups slivered almonds
1/4 cup flax seeds
1 cup golden raisins
2 tbsp freshly grated ginger
2 tbsp pumpkin pie spice or 1-2 tbsp cloves
1/4 cup canola oil
1/4 cup honey or agave
1/3 cup unsweetened lemon juice
1 tsp Stevia extract
2 tbsp vanilla extract
Preheat oven to 250. Combine oats, nuts, seeds, raisins, ginger and spices in a large bowl. In small bowl, vigorously mix together oil, honey or agave, lemon juice, stevia and vanilla with a fork. Pour liquid mixture over dry ingredients and stir with wooden spoon to distribute. Place a thin layer onto non-stick baking sheets. Bake on the middle rack for 15 minutes, scrape granola off pan with spatula and redistribute on pan. Repeat 15 minute bake and stir until granola crisps up off the tray. Usually needs an hour. Remove from oven and let it cool. Scrape the granola into a storage container. Lasts 2 weeks.
Like it HOT? Try my spicier Ginger Cashew Granola
|Fitness & Fuel LA – Lemon Ginger Granola
|Regular Store Granola