But now that my metabolism has changed and I need to find healthier eating options, I did something I rarely do while on vacation last week: I ordered yogurt and granola for breakfast! And, guess what? It was a great, filling meal, and I didn't feel full or sluggish afterwards.
When I got back home, I was inspired to have more yogurt and granola. Since I had a ton of leftover oats from that time earlier this year when I was on a apple crisp baking spree, I decided to attempt my own batch of granola. I found an online recipe, modified it a bit and am super happy with how it turned out! Crunchy. Slightly sweet. Perfect with the Greek yogurt and banana slices I had for breakfast today!
Here's my granola recipe*:
- 4 cups oats
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup grapeseed oil
- 1/4 cup honey
- 1/2 cup finely chopped walnuts
- 1/2 cup roughly chopped almonds
- 1/4 cup sunflower seeds
- 1 tablespoon cinnamon
- Few dashes of salt
- Heat oven to 350 degrees.
- Mix dry ingredients in a bowl.
- On stovetop over medium heat, stir wet ingredients in a saucepan for three minutes or until blended.
- Add wet ingredients to dry ingredients.
- Spread out mixture onto a baking pan covered in foil.
- Bake for 10 minutes. Flip the granola using a spatula. Bake for another 10 minutes.
- Remove from oven and let cool down for 20 minutes before storing in jars. My batch filled two quart-sized mason jars.