Healthy(-ish) Spicy Granola

My oven works! And for it’s maiden voyage I made granola.  I’m calling it healthy-ish because to be honest granola can never really be healthy.  No matter how you spin it the main ingredients are carbs, oil and sugar, which are all calorie rich foods.  However I made this granola the healthiest I could by using coconut oil and agave instead of canola oil and sugar.  Plus the nuts add some protein to your breakfast (or afternoon snack) and the spices add a nice kick!

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One more thing I will say about this recipe is that it is not exact, in fact usually when I make granola I don’t even measure I just eye-ball it.  Feel free to play with ratios to make the granola to your own liking (if you like it sweet add more agave because I don’t like my granola very sweet).

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Recipe

1/2 cup coconut oil
3-4 tablespoons agave
3-4 nickel sized round of ginger
1 1/2 tbsp cinnamon
1 tsp cardamom
1/4-1/2 tsp nutmeg
1 tsp vanilla
2-2 1/2 cups rolled oats
1/2 cup chopped walnuts
1/2 cup chopped almonds

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First chop the walnuts, almonds and ginger and preheat the oven to 375 F.
Add the coconut oil to a pan on medium high heat.  Once it has completely melted add in the agave the vanilla and the ginger.  Stir well and let bubble for a minute or two.  Next stir in the spices and again let cook for a few minutes.  Add in the oats about a half a cup at a time storing well to make sure it becomes completely coated  in the mixture.  Add about two cups and then slowly add up to 1/2 cup more but stop when it seems like the new oats are no longer well coated.  You can turn the pan off at this point.  Finally fold in the nuts.

Pour the granola into a glass baking dish or tin (I actually used a pie plate) and pack it down firmly. Bake for 15-20 minutes or until the edges start to brown.
Tip: When you take the granola out of the oven leave it in the baking dish while it cools so that it will form clusters.

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This entry was published on February 19, 2015 at 11:47 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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