Today’s guest post is from Ella. When she’s not at her barre, in the books or holding ballet classes for her little sis, she loves to dream up recipes and experiments in the kitchen. From an early age Ella learned that what she eats affects how she feels in a huge way. She’s not afraid to try new things and make mistakes which are both helpful in cooking and life, right? Here she is changing up a family favorite!
For the past few weeks, I (Ella) have been trying different things with an old family recipe for granola.
I wanted granola that tasted good, was healthy and didn’t have too much sugar.
I got inspired by a cookbook I got for Easter last year called I Quit Sugar by Sarah Wilson. The one Sarah makes has lots of nuts and coconut flakes.
I reworked our recipe with more almonds and coconut. I also replace the brown sugar with a little brown rice syrup or honey. (This could be optional if you didn’t want any sweetener.) While I was at it, I thought, who needs gluten? So goodbye wheat germ and flour, hello a little extra oat bran and oats.
While I was experimenting, my mom and I agreed that granola didn’t have to be super sweet because you can just sweeten your yogurt or add berries for individual preference.
My family has now fallen in love with it, especially my dad the coconut lover. (Even if I did send my dad to the store too many times to count!)
|toasted granola with coconut and almonds|| |
- 3½ cup oats
- ⅔ cup almond slivers
- ½ cup oat bran
- 1½ cup unsweetened coconut flakes
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup apple juice
- 1 tablespoon vanilla
- 2 tablespoon unsalted butter melted
- 3 tablespoons brown rice syrup or honey (optional)
- Preheat the oven to 300°.
- Oil or butter a rimmed cookie sheet.
- Mix the oats, almonds, oat bran, coconut flakes, cinnamon, nutmeg and ginger in a large bowl.
- In a separate bowl whisk together apple juice, brown rice syrup or honey, melted butter and vanilla.
- Pour the wet ingredients over the dry and mix well.
- Spread out evenly on prepared cookie sheet.
- Bake for 45 minutes total, stirring every 15 minutes. It should be golden brown and toasted.
I hope you enjoy!