Your whole day will be better if you have a good start and this yummy granola can surely help. Crispy and crunchy, lightly sweetened, with good fats, protein, vitamins and minerals that will keep you satisfied and energized all morning.
Granola is such a good invention, created in 1863 in New York by Dr. Caleb Jackson who was a vegetarian and was looking for a healthy breakfast to replace sausages and bacon. It was first named granula and made of graham flour. Afterwards Dr. Kellogg’s created a product very similar to granula but substituted the graham flour with oats and named it granola.
Inventors and creations apart, granola is a great baked cereal that can be made with a multitude of combinations of flavors, fruits and nuts. Keeping the amount of added sugar low, you have a crunchy, healthy cereal that can be eaten with milk, yogurt, fruits, over ice cream, with chia pudding, made into bars, cookies or eaten as its own.
In this recipe I added my favourite matcha for an extra dose of antioxidants (antioxidants help protect and maintain the cells in your body healthy), almonds for protein, good fats, vitamins and more antioxidants which are concentrated in the brown layer and dried apricots for added flavor, sweetness, fiber, beautiful skin, reduced inflammation and the list goes on.
If you are also a fan of matcha here is another scrumptious recipe Avocado Chocolate Mousse Matcha Chia Pudding
Now let’s prepare this crunchy and delicious granola:
Prep: 10 mins | Cook: 30 mins | Total: 40 mins
Ingredients
3 cups of rolled oats
½ cup of wheat germ
3 tbsp of brown rice flour
⅓ cup of pumpkin seeds (pepitas)
⅓ cup of chopped almonds
½ tsp of ground cardamom
3 tbsp of honey
2 tbsp of solid coconut oil
½ cup of chopped dried apricots
2 tsp of matcha
Prep
Preheat the oven to 300ºF (150ºC).
Line a baking sheet with parchment paper.
In a medium bowl mix well the oats, wheat germ, brown rice flour, pumpkin seeds, almonds and cardamom.
In a small saucepan add the honey and coconut oil. Under medium heat, melt the coconut oil and warm the honey, stirring until well combined.
Pour the honey and coconut oil over the oat mixture. Stir until well combined and well coated. Spread the mixture in the prepared baking sheet. Bake for 30 minutes stirring every 10 minutes to evenly toast to a golden brown color.
Remove from the oven and let it cool for 5 minutes, add the apricots and the matcha stirring until well combined. Let it cool completely before storing in an airtight container. It is best to consume the granola within 3 weeks. Enjoy!
