I have a yogurt monster in my home. He is about 3 feet tall and will eat nothing else for breakfast (and would eat nothing else for lunch or dinner) except yogurt. Plain yogurt, mind you, which makes me feel better. We often make our own yogurt, but in the case that we can’t, organic, plain, greek yogurt is inexpensive and easy to find.
I am not complaining, by the way. One of my big “things” is how so many moms hand over carbs to their kids -breakfast, lunch, dinner and during snack times. And breakfast is one of the worst culprits for this. Yogurt is full of protein, meaning it keeps them going all morning. I’m clearly anti-carb, but I also recognize its importance in overall health. It does give you important energy to keep you going through your day.
So, I have worked out a great recipe for granola. Not too sweet, just a bit salty and a perfect topping for yogurt OR homemade vanilla ice cream!
Loosely based on this recipe posted on Food52
3 cups (gluten-free) oats
1 cup pumpkin seeds
1 cup unsweetened coconut flakes
1 1/2 cup pecans (or your favorite nuts)
1/2 cup sesame seeds
1/2 cup ground flax seed (ground is best because whole flax won’t digest properly if it isn’t broken by your teeth.)
1/2 cup ground hemp seed (see above)
1/4 cup brown sugar
1/2 cup maple syrup
1 cup oil (I use olive oil during the fall and winter and coconut oil in the spring and summer)
coarse salt (sea or kosher)
Pre heat oven to 300 degrees.
Mix dry ingredients well.
Add sugar, syrup and oil, mix thoroughly.
Place on 2 un-greased cookie sheets.
Bake for 45 to an hour, stirring every 10-15 minutes.
Alternate One: Add granola to only one large sheet. Don’t stir while baking. When finished, cut into bars for granola bars.
Alternate Two: When finished cooking, add chopped, dried, unsweetened cherries, raisins, figs, dates or other dried fruits.
Store in an air-tight container at room temp for 1 month. Freeze in an air-tight container for up to a year.