I roll my eyes whenever I hear that “granola is healthy”. For those who are incautious, the “healthy” granola you’re consuming every morning could be laden with more sugar than you think. Save your arteries (and wallet) with this easy and nutritious granola straight from your stovetop to your breakfast table, or as a healthier snack at any time of the day.
I have a bonafide love for breakfast. It’s the last thing I think about before I sleep and my incentive to crawl out of bed every morning.
Granola and yogurt are my favorite breakfast fuel ideas to jump-start the day, especially after a quick morning work-out.
Most would bake a big batch of granola, which is cool but I have been making this quick and healthy granola recipe that can be prepped on the stovetop for the week ahead for a few times now.
This recipe yields a fresh batch of granola that’s just the right amount for a week, plus there’s no parchment paper involved - yay to zero waste.
Tips & Tricks
+ Feel free to sub out rolled oats for gluten-free oats
+ Use your choice of nuts. Raw or toasted, your say
+ Use honey is fine if maple syrup is not available to you
+ Eat the granola with your favorite plant milk or yogurt
+ Feel free to be naughty and stir in chocolate chips to the mix
Timing - Prep (5 min.) + Cook (10 min.)
Serves: 2 for a week
Net Carbs: 18g
1 tbsp coconut oil
2 cups rolled oats
1/4 cup chopped walnuts
1/4 cup sliced almonds
A few dashes of cinnamon
A pinch of kosher salt
3 tbsp maple syrup
1/4 cup dried fruit - cranberries, apricots, raisins, etc.
1/4 cup shredded coconut
- Heat a large sauté pan over medium heat and melt coconut oil. Add in oats, walnuts, almonds, cinnamon, salt, and maple syrup. Gently toss to mix everything well.
- Continue cooking for 8-10 minutes, stir continuously until oats and nuts are toasty and golden brown. Remove from heat and allow to cool.
- Finish by stirring in dried fruit and coconut.
- Store in an airtight container or zip lock bags. Eat directly, no reheating required.
Makes 9 Servings
Amount Per Serving (1/3 cup):
Saturated Fat: 2.5g
Recipe inspired by @clean_and_delicious