I have always been a healthy eater. Not perfect, but overall a very healthy eater.
It started with my Mom when I was a little girl. We used to shop at a place called A Beautiful Day (I kid you not). I hated it. It smelled like pachouli and was full of unheard of, all-natural foods. I had fruit leathers, everyone else had Fruit Roll-Ups. I ate eggless donuts, others noshed on Dunkin Donuts. Carob brownies for me, boxed Duncan Hines for Sally, Susie and Timmy (okay, I didn’t know anyone by these names, but you get the point). And, I promise you, I was eating blue corn chips before just about anyone else in America.
Don’t feel too bad for me. My grandparents house was not quite the same. They had (and, actually, still do) a second fridge stocked with soda – well, and beer, if I’m being truthful (a tale for another day). A cookie jar in the kitchen filled with Little Debbie Oatmeal Pies. And in the cabinet, Lucky Charms, Trix and Frosted Flakes. Gasp!
I was lucky. Best of both worlds. And as I ventured out on my own in college and beyond, I found a happy balance.
Now that I am living back home, I maintain this balance. The twist is just about everything “bad” is fresh baked. No, not perfect but so much better than those Little Debbie’s in so many ways. Okay, I do indulge in an Oatmeal Pie now and then. Ahh, nostalgia.
Anyway, the healthy food is even healthier now. Mom and I have committed to eating locally and in season, as much as possible. This includes even making some of our food that we might have previously purchased.
Enter this granola. I love granola, but the boxed kind is filled with sugar and preservatives. I like to limit the sugar wherever and whenever possible. I get enough tasting batter and frosting!
After some experimenting and tweaking, this is what we’ve settled on for our house granola. Yes, it has some sweetener – brown sugar and honey – in it, but it is still significantly less than what you find in store bought granola. Plus, we primarily use it on unflavored yogurt and on unsweetened oatmeal. So the granola serves as crunch, extra protein and a touch of sweetness.
While it takes time, it is really easy to make and well worth it.
Start by putting the oats and almonds in a bowl.
Cinnamon Almond Granola
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6 cups Old-Fashioned oats
1 cup raw, sliced almonds
1 cup raw, whole almonds
1 cup all-natural applesauce
½ cup brown sugar
½ cup honey
2 tablespoons vanilla extract
2 tablespoons vanilla bean paste
2 heaping teaspoons cinnamon
2 tablespoons canola oil
1 cup dried cranberries (optional)
Preheat oven to 300F.
In a large bowl, mix oats and nuts together. In a medium bowl, whisk together the remainder of the ingredients, except the cranberries (if using). Evenly divide the oat mixture on two baking sheets.
Bake, stirring the granola every 15-20 minutes. The granola should bake 1 hour and 1 hour and 20 minutes. It will be golden brown when ready.
Remove from the oven and allow to cool. If adding cranberries, mix in once the granola has cooled. Store in an airtight container.
Source: Kristina’s Original