Nutty Granola

January 13, 2009 · 24 comments

in breakfast/brunch,dairy-free,healthy

I can’t believe this is my 300th post! It’s weird to think something that started as a way to pass some time post-grad school would turn into a 2+ year blog. I’m so flattered so many of you have been keeping up with this little ol’ blog for so long. Thank you!

So, about 4 years ago, I started eating a lot healthier and, as you’d expect, some things were easier to change than others.  I’m a firm believer that you can’t just top everything bad for you all at once.  It’s unrealistic, and you will falter. You still need to indulge from time to time, and you need to take baby steps from the beginning. For example, here were my baby steps to eating better-for-me yogurt.

  1. Start eating “light” yogurt, though I’d much prefer bagels and cream cheese. Or Cheese Puffs.
  2. Start eating more whole, clean foods. Wait a second! This aspartame-loaded light yogurt tastes absolutely vile now. Switch to fruity, real-sugar yogurt.
  3. Ok, I don’t really *need* the added sugar and the fruit taste. Switch to Stonyfield nonfat vanilla.
  4. Take the plunge into nonfat, plain yogurt. Oh, crap. This is like step 2 all over again. It tastes no bueno.
  5. Mix things into the plain yogurt to make it more palatable. A teaspoon of sugar? A drizzle of honey? Some berries? Low sugar granola?
  6. Success!

I still much, much prefer Greek yogurt. Even the fat free kind is so creamy and feels indulgent. I buy that whenever I can but I need to switch back and forth because it’s so expensive (and I eat it so quickly).  But that was a stretch, too. I used to eat it all the time as a kid – with tablespoonfuls of sugar on top. I loved how crunchy it was with the sugar. Ha! Of course plain yogurt is not for everyone. My husband took the same steps, but ended at step 3. And that’s totally fine for him.

I came across this recipe for nutty granola in my Ellie Krieger cookbook. I like granola, I love nuts. There are no refined sugars in this recipe and it’s so easy to make. And it’s good. Really, really good. My husband was eating it by the handful, not even bothering to add it to his yogurt. Now, granola is probably one of those things I’ll never buy again. What’s the point when this version is so good and I always have the ingredients on hand?

Nutty Granola

Adapted from Ellie Krieger
Makes 9-10  1/4 cup servings

1.5 cups oats
1/4 cup unsalted almonds, coarsely chopped
1/4 cup unsalted walnuts, coarsely chopped
1/4 cup pecans,  coarsely chopped
3 Tbsp. maple syrup
1 Tbsp. honey
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp. nutmeg
1/4 cup raisins

Preheat the oven to 300 and spray a large baking sheet with cooking oil.

In a bowl, combine all the ingredients, mixing well to  be sure everything is coated with the syrup and honey. Spread the mixture onto the prepared sheet and bake for about 30 minutes, stirring occasionally, until golden  brown. Let cool completely before storing.

Nutritional Information per 1/4 cup: Calories: 140 / Fat: 7.5g / Saturated Fat: <1 g / Carbs: 17g / Protein: 3.5g / Fiber: 2.25g

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