Homemade Cherry Almond Granola

One of my favorite go-to healthy options is granola. It is full of fiber, protein, healthy carbs and it’s deliciously filling. A few years ago I was in search of an alternative to store bought granola (which is usually full of preservatives and sugar), and came across this gem of a recipe.

Reasons Why I Love This Recipe: 

  • It makes a lot. 9 cups to be exact. Usually enough to last me about two weeks. Most granola recipes are a tad labor intensive on the prep end, but this one is worth the tedious almond chopping…
  • It’s full of protein. I’m always on the hunt for meatless protein sources for post-workout meals and I think this is my favorite. It is the perfect combination of quick carbs and protein (containing about 25-35 grams in one bowl). With that being said, it also makes for a filling breakfast.
  • It’s easy. Who doesn’t like easy? Total time, with prep included, is about 40 minutes on a high end. Once it’s cool enough to store, I usually divide portions up into containers for grab-and-go throughout the week. It’s also ideal for things like road tripping or hiking because it’s just as yummy dry as it is with milk or yogurt.

 

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Ingredients:

4C Rolled Oats (NOT quick cooking)

3/4C Raw Pumpkin Seeds

3/4C Raw Unsalted Sunflower Seeds

1C Coarsely Chopped Almonds

1/2C What Germ

1/2C Powdered Nonfat Dry Milk

1TBS Ground Cinnamon

2TSP Ground Nutmeg

1/4TSP Ground Cloves

2TSP Pure Vanilla Extract

3/4C Safflower or Canola Oil (I prefer canola)

1/2C Maple Syrup (I usually buy organic, 100% maple syrup)

1/2C Honey (I usually buy organic, raw honey)

1/2C Chopped Dried Cherries

1/2C Chopped Dried Figs

1C Raisins

*** All of the dried fruit can be interchanged with whichever fruit you like.

 

Instructions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine together the oats, seeds, almonds, wheat germ, dry milk, cinnamon, nutmeg, cloves and vanilla. Set aside.

In a small saucepan, over medium heat, mix together oil, syrup and honey. Stir until warmed.

Pour warmed mixture over dry mixture and toss thoroughly until all ingredients are moisturized.

Spread onto a 9×13 cookie sheet and bake for about 25 minutes. Edges will turn brown.

Remove from oven, cool to room temperature.

Loosen mixture from pan in chunks, put in a mixing bowl with dried fruit and mix thoroughly.

Store in a sealed container or bag.

Combine with milk, yogurt or enjoy by itself!

 

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