Breakfast in a Pinch?

 
Are you looking for a breakfast/snack idea that you can make once and reach for in a pinch?

Granola is the answer!

Homemade granola is a tasty and healthy treat that can compliment your breakfast or work as a snack on its own. Making granola at home allows you to control the ingredients and create it to taste, rather than store bought creations that may contain preservatives and fillers that you don't want or need in your diet.

Here are some quick tips as well as a recipe to get you started:
  • Use good quality whole rolled oats as they are the foundation and substance of the recipe
  • Sweeteners such as real maple syrup, agave nectar or honey are delicious and offer plentiful health benefits
  • Use oils such as sunflower oil, coconut oil or organic canola oil.
  • Have fun with it and experiment by adding healthy ingredients such as almonds, pumpkin seeds, sunflower seeds, flax seeds, sesame seeds, coconut flakes, apricots, raisins, goji berries, pretty much anything you can imagine!
  • Store your granola creations in a glass jar and it should keep for a several months, but if you enjoy it, you will be making more within weeks
Golden Morning Granola:
  • 4 cups rolled oats
  • cup coconut or canola oil
  • cup pure organic maple syrup
  • 1 tbsp rice milk
  • 1 cup oat bran or quinoa flakes
  • cups sesame seeds
  • cup sunflower seeds
  • cup pumpkin seeds
  • 1 cup coconut flakes
  • cup flax seeds
  • 1 cup of chopped almonds
  • 1 tsp sea salt
  • 1 cups raisin, apricots or cranberries
Directions:
  • Preheat oven to 350F.
  • Combine maple syrup, rice milk and coconut oil in a large saucepan and set aside.
  • Mix remaining ingredients in a large bowl, except raisins, and toss well.
  • Add the oil maple mixture and stir together really well.
  • Pour mixture into shallow pan or baking sheet with parchment paper and bake for 15 minutes, stir and bake for an additional 15 minutes.
  • Remove from oven and stir in raisins.
  • Cool and store in air tight container.
  • Serve in cup portions with rice or almond milk, add into a cup of yogurt or enjoy it on its own.

This recipe is sourced from Fully Nourished by Marni Wasserman.

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