Good morning! Thanks for joining me so bright and early. It will be fun to have breakfast together several days this week. My coffee is ready so here we go!
There are many granola recipes out there. Most of them contain copious amounts of butter or oil. Add that to the fat in the nuts and the coconut usually in granola and this breakfast is no longer acceptable for the lighter lifestyle I choose.
I fiddled around a bit and came up with this lighter version. It's delicious in a bowl with milk. It's a great topping for yogurt or chopped fruit. It makes an unusual but tasty filling for a baked sweet potato (maybe not for breakfast). I bet you can think of even more ways to enjoy it!
3 cups rolled oats
1 cup slivered almonds
1/2 cup sweetened flake coconut
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
1/4 cup agave nectar
1/2 teaspoon vanilla extract
Preheat oven to 300°F. In large bowl, combine oats, almonds, coconut, cinnamon, and salt. In measuring cup, whisk together maple syrup, agave nectar, and vanilla. Pour over oat mixture and mix well.
Spread granola mixture on large baking sheet. Bake 15 minutes, stir, then bake 15 more minutes. Cool and store in well-sealed container. Makes 4 2/3 cups, or 14 (1/3-cup) servings, 4 points plus and 159 calories each.
Note: Vary this recipe according to your taste. Add dried fruit like raisins, dates, or cranberries. Add chocolate chips or M&M's. Use another type of nuts instead of almonds. Just be sure to adjust the nutritional counts.
Come again Wednesday for another yummy breakfast in my kitchen. Have a wonderful day!