Healthy Cinnamon Granola with Almonds, Cranberries and Dates
Everyone has a favourite granola recipe. Personally, I have tried many recipes, and love to try new ones for variety. Adapted from The Stop‘s cookbook Good Food For All, I was drawn to Joshna Maharaj‘s healthy granola recipe because it was filled with my favourite fixins – almonds, coconut, cranberries and date with less oil. It also used a lot of wheat germ and All Bran buds.
A few years ago, I used to eat All Bran buds all the time with yogurt. It was a quick satisfying snack or dessert. I once chatted with a surgeon who was a strong proponent of All Bran buds and psyllium (the main fiber source on All Bran buds). He was a colorectal surgeon and saw people with constipation and colorectal cancer. He was adamant that we could add All-Bran buds to ANYTHING – even pizza! While I am willing to try many thing, I am not THAT adventurous. However, adding All Bran buds to granola just makes sense for a healthy, filling breakfast.
A note about this granola: it is not incredibly sweet. It does not clump well. But it is tasty and best combined with some fresh fruit and yogurt as a lovely breakfast parfait.
Healthy Cinnamon Granola with Almonds, Cranberries and Dates (aka Joshna’s Granola)
3 cups rolled oats
1 cup wheat germ
1 cup All-Bran bud cereal
1/4 cup ground flax seeds
1/8 cup sesame seeds
1 tbsp cinnamon
1 large pinch salt
1 cup shredded coconut
1-1/2 cups whole almonds (or other nut, roughly chopped)
1/3 cup honey
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup warm water
2 cups dried fruit (I used a mix of dried cranberries and dates)
1. Preheat oven to 375F. In a large mixing bowl, combine oats, wheat germ, bran buds, flax seeds, sesame seeds, cinnamon, salt, coconut and nuts. In a small saucepan, mix together honey, vegetable oil, maple syrup and water and heat until mixture is almost boiling. Add to dry ingredients and mix well. Your mixture should be sticky and crumbly.
2. Spread granola in a single layer on a parchment lined baking sheet (or 2 sheets, if necessary). Toast for about 30 minutes, stirring every few minutes so you get a nice even golden colour. You may need to toast longer.
3. Remove from oven and allow to cool completely. Crumble to create bite-sized pieces. Add dried fruit to granola and toss lightly to combine.
4. Store in an airtight container for 2 weeks. Serve with fresh fruit and yogurt.
Makes 6 cups.