Good Morning Granola
Recipe by Megan McCarthy, Chef/Consultant/Recipe Developer, Healthy Eating 101
Photography by Kyle Ripley, Haigwood Studios
“Homemade granola is always great to have on hand for a quick go-to breakfast or even as a late-night snack that is low in sodium and sweet enough to satisfy your cravings. Most store-bought granolas tend to be too hard and crunchy and have a packaged taste and less flavor,” the chef explains.
Yield: 6 half-cup servings
2 cups rolled oats
1/2 cup shredded unsweetened coconut
1/4 cup coconut sugar or cane sugar
1/2 cup sliced raw almonds
1/2 cup dried unsweetened banana chips
2 tablespoons chia seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash freshly ground nutmeg
dash sea salt
2 tablespoons coconut oil
1/4 cup almond or coconut milk beverage
Preheat oven to 350 degrees. In large mixing bowl, combine dry ingredients. Add oil and almond milk and combine.
Line a rimmed baking sheet with parchment paper and spread mixture evenly onto pan. Bake for 20 minutes.
Let cool before storing in an airtight container. Serve with plain yogurt and top with fresh pomegranate seeds if desired.
Photography by Kyle Ripley, Haigwood Studios
“Homemade granola is always great to have on hand for a quick go-to breakfast or even as a late-night snack that is low in sodium and sweet enough to satisfy your cravings. Most store-bought granolas tend to be too hard and crunchy and have a packaged taste and less flavor,” the chef explains.
Yield: 6 half-cup servings
2 cups rolled oats
1/2 cup shredded unsweetened coconut
1/4 cup coconut sugar or cane sugar
1/2 cup sliced raw almonds
1/2 cup dried unsweetened banana chips
2 tablespoons chia seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash freshly ground nutmeg
dash sea salt
2 tablespoons coconut oil
1/4 cup almond or coconut milk beverage
Preheat oven to 350 degrees. In large mixing bowl, combine dry ingredients. Add oil and almond milk and combine.
Line a rimmed baking sheet with parchment paper and spread mixture evenly onto pan. Bake for 20 minutes.
Let cool before storing in an airtight container. Serve with plain yogurt and top with fresh pomegranate seeds if desired.
