One of my daughter’s favorite breakfast treats is granola with yogurt and fruit. It’s probably a favorite because it’s easy to make and quick to eat. It’s also on the healthier side of breakfast options, which I like. But don’t be deceived, not all granola is created equal. Most of the store bought granola is full of sugar. And, maybe I’ve watched one too many food documentaries, but sugar is the new evil. Sugar has been linked to diabetes, cancer, obesity and heart disease. It’s bad for our teeth, for our brains and for our liver. But, the worst part, sugar is hidden in everything! (bread, gum, fruit juices, fruit yogurts, sauces….just take a lot at your food labels.)
As always, any time you get the chance to make something yourself, something homemade, it’s has to be better for you. This recipe for maple granola contains very little sugar, just a 1/2 cup of maple syrup. We usually eat this granola with yogurt and fresh fruit. Watch your labels, the yogurt you use can also be full of sugar. We use plain, preferably greek, yogurt which has the least amount of sugar. The fresh fruit adds all the sweetness we need.
3 cups old-fashioned rolled oats
1 cup unsweetened, shredded or flaked coconut
1 cup coarsely chopped walnuts
2 Tablespoons olive oil
1/2 teaspoon coarse salt
1/2 cup maple syrup (increase to 2/3 cup if you prefer a sweeter granola)
1/4 teaspoon ground cinnamon
1 large egg white
Preheat your oven to 300 degrees. Combine all of the ingredients but the egg white in a large bowl. Toss to coat evenly Whisk the egg white in a small bowl until frothy. Stir into the granola mixture. Spread the granola in a single layer on a parchment lined baking sheet. Bake for 45-55 minutes. About halfway through the baking time, use a large spatula to turn or flip the granola. If you wish to preserve the large chunks, flip carefully. When the granola is evenly browned and feels dry to the tough, transfer the entire pan to a cooling rack. Cool completely. Keep in airtight container for up to 2 weeks, or freeze to keep longer.
Recipe found and adapted from The Smitten Kitchen Cookbook.