High Energy Granola

I love granola, you can buy it in the cereal aisle, or the organic section of your market, or you can make it on your own. I prefer to make it myself because then I know how much sugar I put into the recipe. I eat granola several times during the week, sometimes I put it on top of my yogurt, or I add skim milk to it for a bowl of cereal, or I keep a bowl of it on the counter as a healthy snack. You can package it in a ziplock baggie and take it with you.
The beautiful thing about granola is you can add almost anything to it, here are some of my suggestions; nuts, seeds, flaxseed, dried fruits,(be careful if you have diabetes, dried fruits are high in sugar), chocolate covered raisins or nuts, coconut, you can really experiment with anything. In Europe they serve Muesli, just so you know, muesli is a high-protein Swiss cereal. It differs from granola in that the grains are not pre-toasted or mixed with oil or sweetener.

  • Author: Kim Nicholson



Dry Ingredients
6 cups of flaked or rolled grains

1 cup chopped nuts

1 cup wheat germ

1 teaspoon nutmeg

1 tablespoon ground cinnamon

tiny bit of salt

Wet Ingredients
1 cup dried fruit, I use cranberries or raisins

1/2 cup safflower or canola oil

1/2 cup honey, or maple syrup


Preheat the oven to 300*F. Toss the dry ingredients but not the dried fruit, then add the oil and honey toss again. Spread mixture on two cookie sheets, (those are the side flat sheets you have in your pantry), be sure they are clean, and bake until golden brown, but you have to turn the oats every 10 minutes so it cooks evenly, so use your big spatula, not the rubber one that will melt but the plastic one. Then after 30 minutes, add the dried food and let it cool. Then store in a tightly covered jar. If you want more low-fat granola, omit the oil and toast everything as suggested. You can even reduce the honey if you would like.

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