My uncle Greg is into health and fitness. He has completed a “century” bike ride (100 miles) in all 50 states AND a marathon in all 50 states. I’m serious. This is a thing. I believe he is the only person who has done both. If you know someone who has too, I think they should meet.
In addition to spending a lot of time running and riding, he pulled together a great granola recipe that my grandmother loved and raved about. She is no longer with us, but this granola recipe lives on in our family. I make it all the time and love that it is totally customizable with what happens to be in the pantry.
Make it a few times and then start riffing to craft your own granola mix. I did and what you will find here is an easy, refined sugar free, gluten free, high protein, easy to make nutritious breakfast. To make sure this is fast and easy, I have a little Game Show fun and race to pull it all together in the time it takes the oven to pre-heat to 325°.
Mix in Order, in a large pot or bowl:
6 C. old fashioned oats
1 Tbs. cinnamon
1 C. silvered Almonds
1 C. chopped hazelnuts
1 C. chopped walnuts
(3 C. total of any variety of nuts you like. Cashews are a favorite in my granola)
1 C. sunflower seeds
1/3 C. sesame seeds
Mix it all up and then add:
1 C. Maple Syrup
1/3 C. melted coconut oil
1 Tbs. vanilla
(I usually mix all these wet ingredients together and then add it to the dry mix)
Mix well and spread evenly over two baking sheets that have a rim. (9 X 12 cake pans work too).
Bake at 325° for 10 minutes. Remove from the oven, stir it around and put it back in for another 10 minutes. Repeat one more time (for a total of 30 minutes baking). Stir well between baking. Remove and spread out on wax or parchment paper. Then, stir in:
1-2 C. dried fruit (cranberries, raisins, etc)
1 C. shredded coconut
Let it cool and store it in a big glass container in the pantry.
I enjoy mine with either almond milk or whole fat plain yogurt.