I love granola. Yet, I hate granola. I love it because it’s easy to grab a handful for a quick pick-me-up before heading to the gym, or toss it over yogurt for a little texture and crunch. I hate granola because it’s super calorie-dense and, even though it has a lot of really good ingredients, it has a lot of not so healthy ingredients, too; which means even though I want to stand over the bowl and eat serving after serving, I can’t. Well…at least I shouldn’t.
The dilemma is only compounded by the fact this recipe is super yummy and delicious. So use your best judgment. I take absolutely no responsibility if you are will-power challenged and consume the entire quantity in one day. Besides, if you pace yourself, you’ll get to enjoy this heavenly deliciousness a little longer. Enjoy!
1/4 c unsalted butter
approx 1 tbsp canola oil
approx 1 tbsp honey
approx 1/2 tbsp vanilla
several generous shakes of cinnamon
1 1/2 c rolled oats (organic/gluten free)
1 1/2 c puffed brown rice cereal (I used Erewhon Crispy Brown Rice from Sprouts)
1/2 c brown sugar
1/2 c sliced almonds
1/4 c sunflower seeds (husked, unsalted)
1/4 c flax seed
1 c dried cherries
1/2 c dried apricots, diced
Pre-heat oven to 375 degrees. Melt butter in saucepan over low heat and add next four ingredients,
mixing well. Remove from heat and add the dried ingredients (holding back dried fruits), stirring until well combined.
Lightly grease a 13 x 9 baking pan. Transfer combined ingredients into the baking pan, spreading evenly. Bake for 15
Remove from oven and add dried fruit, stirring in evenly. Let cool/harden before eating – if you can wait, that is.
***Cook’s Notes: Like all good recipes, this one was sentto me in partially cryptic
measurements. You know how it is when you bake or create something in your
kitchen? It’s always, “Well, I just add it until I think I’ve added enough,” or,
“Shake, shake, shake. Shake, shake, shake.” So this recipe is simply my
approximate equivalents. Do what you will. It is granola, after all. There are
no hard and fast rules.