I love, love, love a good bowl of granola in the morning (or at lunchtime...or for dinner :)) We try to stick mostly paleo, with a few modifications. For instance, I know that GF oats do not mess up my stomach or trigger headaches, and to break up the monotony of eggs every day for breakfast (and to temper the sting of never having bagels--which still hurts from time to time) I eat granola fairly often. This particular recipe is my tried-and-true and I wanted to share it with you!
I adapted a recipe originally from Epicurious and modified it a bit to taste better (in my opinion.) Here are the ingredients:
- 4 cups rolled oats (I use gluten free oats from Trader Joe's)
- 2 1/2 cups sliced almonds (do get sliced--slivered aren't great and whole are impossible to slice yourself)
- 1 1/2 cups unsweetened flaked coconut
- 1/4 teaspoon salt
- 1/2 cup canola oil (or you can use coconut to be extra healthy!)
- 1/2 cup honey
- 1 teaspoon vanilla extract
- Put oven rack in middle position and preheat oven to 375. Grease a shallow glass baking dish, or line a couple cookie sheets with parchment paper (I find that parchment paper really does work the best, vs. foil or even greased foil. But a glass dish has been the best for even cooking in our gas oven--and I tried all different ways of cooking!)
- Toss together oats, almonds, coconut and salt in a large bowl.
- Whisk together oil, honey and vanilla, then stir into oat mixture until well coated.
- Spread mixture in baking dish and bake, stirring occasionally, until golden brown (15-22 minutes in my temperamental gas oven)
- Let cool completely before spooning into container.
I usually make a double batch and store it in a big glass canister in our cabinet, and it lasts Matt and I over a week. Most mornings I eat it topped with berries with almond milk, like cereal, but it is also delicious mixed with yogurt if you're a dairy eater, or mixed together with sliced bananas, sliced apples and almond butter for a protein-packed breakfast or snack.