Granola you could thrive on

23 01 2012

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I used to make granola religiously and then I started eating oatmeal.  I’m growing tired of oatmeal and looking for something new, something crunch, something satisfying.  So I made some granola.

Looking at a bunch of recipes that I have, I pulled my favorite parts together and tried something new.  Something healthier, fruitier, and downright protein-i-er.

My favorite thing about this granola is cooking it at a low temperature.  It’s so much more forgiving!

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My Newest Granola Creation

1 cup oats

1/2 cup almonds, chopped

1/2 cup protein powder

1/2 cup sunflower seeds

1/2 cup raw pumpkin seeds (optional)

1/2 cup ground flaxseed

1/2 cup unsweeted coconut

1 1/2 tsp cinnamon

1/4 tsp salt

1 cup apple, peeled and chopped

1/4 cup agave nectar

1/3 cup apple sauce

1 Tbsp olive oil

1 tsp vanilla

Preheat oven to 250ºF.  Prepare 2 baking sheets with parchment paper.

Mix all the dry ingredients, stir until everything is evenly combined.  Measure wet ingredients into bowl full of dry ingredients.  Stir until combined, ensuring that all the oats, flax, and protein have been been moistened.  The resulting mixture should be thick and moist, not runny.

Divide the granola between two baking sheets and spread thin.  Bake for at least an hour or until the granola seems mostly dry.  This recipe does not require you to stir the granola during the process, although you can stir it, stirring will break up the granola into smaller bits.

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