I've been making my own granola for the last 2-3 weeks. Breakfast is hard for me since I can't have eggs, wheat or dairy, so granola gives me the flexibility to switch it up and load up with delicious things like nuts, almond milk and chia or other nutritious seeds.
The new granola paired with this almond milk has become my new go-to breakfast. I've been using the recipe found in D.I.Y. Delicious and modifying it to my tastes, which have mostly been inspired by the delicious almond milk and granola over at The Mill in San Francisco. Here's what is in my current mixup:
4 cups thick oats
1-1.5 cups sliced almonds
~ 1/4 c. chia seed (visually decided)
3/4 c. raw pumpkin seeds
3/4-1c.unsweetened or juice sweetened corn flakes (for a crunchy texture)
1/3 c finely shredded (unsweetened) coconut
Tip: heat up the honey slightly when you mix it with the oil, add these all together before you mix it in with the dry ingredients. You do not need to heat up the oil & agave.
1tsp cinnamon (or adjust to taste, start with less)
1/2-1 tsp. vanilla (based on your preference)
1/2 c. agave (if you opt for honey, start with
1/3c. and see how it looks)
1/3 c. vegetable oil or butter (I use oil)
Bake at 350° for 20-25 minutes, flipping halfway through. Be very careful and watch it as you bake the first batch. My oven actually only needed 6 minutes per side, 12 minutes total. I burned the first two batches on accident!
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March 21, 2013 | BY Nicole LaFave