FLEXIBLE, HEALTHY, DELICIOUS GRANOLA

Granola is so easy to make, I often wonder why anyone ever buys it pre-made.  I make a modified version of "the absolute best healthy granola" recipe from The Family Chef.  See the "More" section below for substitution ideas & serving suggestions.  This can be made gluten-free if gluten-free oats are used.  My version is gluten-free.

INGREDIENTS (Yield 5-8 servings)

5 cups rolled oats (old fashioned, not 1-min or instant)

1 cup almonds, whole or cut

1 cup pecans, whole or cut

1/4 cup ground flaxseed

1/2 cup oat bran (grind 1/2 cup rolled oats if you don't have this)

a pinch or 2 of salt (kosher or sea salt)

1/3 cup grapeseed oil or extra light olive oil

1/3 cup honey

1 tsp vanilla extract*

juice of half orange or two tangerines*

~1Tbsp orange/tangerine zest*

1Tbsp nutmeg*

*optional

PREPARATION

1.  Preheat the oven to 325 degrees F.  Line a baking sheet with parchment paper.

2.  Mix all of the dry ingredients in a large bowl.

3.  Warm the oil, honey, vanilla, orange/tangerine juice, & zest in a small saucepan on low until the mixture is runny.

4.  Pour the wet ingredients into the dry ingredients & mix well.

5.  Evenly spread the mixture onto the parchment-paper lined baking sheet. 

6.  Bake 35-45 minutes, & stir occasionally.  The granola still may seem wet or damp when it's removed from the oven.  Let it cool on the tray; it will get crunchy as it dries.  Store in an airtight container.

MORE

Granola can easily be modified.   I have adapted my recipe to my blood type; there are many ways you can change it to suit your taste & available ingredients.

Use alternate sweeteners: simple syrup (equal parts sugar & water) ginger syrup (click here for my ginger syrup recipe) pure maple syrup whatever you like	Use different spices: cinnamon allspice cloves cardamon
Use different nuts/seeds or omit if you have a nut allergy                 walnuts                 cashews                 pistachios                 pepitas/pumpkin seeds                 buttnernut squash seeds                 sunflower seeds                 sesame seeds	Use different flours (instead of oat bran) whole wheat whole spelt wheat germ millet flour quinoa flour rice flour

WHAT DO I EAT IT WITH?

I love granola for breakfast or as a snack.  Eat it with yogurt & fruit, cottage cheese & fruit, in cooked oatmeal, with milk, in salads (any salad that calls for candied or roasted nuts may pair well with granola), or alone.  

This makes a nice gift, too.  During the holidays I make this exact version & send it off in airtight bags to family members.  I usually include a separate bag with dried cranberries & currants in it.  If you mix dried fruit into the granola & store it that way, the granola may lose a little of its crunchiness.

Enjoy, & let me know what you think if you make it!

YOU DON’T HAVE A MORTAR & PESTLE, ZESTER OR JUICER? 

See this post for substitution ideas

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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