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Homemade Granola

by Chef Owen May and Dr. Michelle May

Healthy-Homemade-Granola

We make this granola every few weeks and keep it fresh in the refrigerator for breakfasts and occasional snacks. It’s great in this simple Yogurt Parfait!

Chef Notes

Michelle loves recipes–she finds them in magazines, newspapers, online and in cooking shows. The recipe below is a modified version of Ellie Krieger’s Nutty Granola recipe. Her’s is great but Michelle’s not a big fan of cinnamon, so we like ours better. Unless you’re baking, don’t be afraid to tweak recipes to fit your preferences, use what you have on hand, or make them a little healthier.

Health Notes

This homemade granola is nutrient rich, full of whole grains, unsaturated fats from the nuts, high in fiber, with an optional dose of dried fruit for energy. The ground flax seed adds a little extra Omega 3 fatty acids (walnuts are also high in Omega 3). By the way, your flax seed needs to be ground to release these healthy fats!

It’s healthier than store-bought and tastes WAY better! Make a batch on Sunday and you’ll have yummy granola to sprinkle on yogurt and fruit for a delicious, nutritious way to start your day all week!

Ingredients

1½ cups of raw chopped nuts and seeds (a combination of three types of ½ cup each works well, such as walnuts, almonds, pecans, sunflower seeds, etc.)
3 cups of old fashioned oats (not instant; steel cut doesn’t work as well either)
½ cup pure maple syrup
½ cup dried fruit – optional (cranberries, raisins, berries, etc.)
2 Tablespoons of ground flax seed
¼ teaspoon salt

Directions

  1. Pre-heat oven to 300 degrees. Spray two large baking sheets with cooking spray.
  2. In a large bowl, combine oats, chopped nuts, seeds, maple syrup, dried fruit, ground flax seed, and salt.
  3. Mix well then pour out onto baking sheets and spread into a thin layer for even baking.
  4. Bake for 30 minutes (until golden brown), stirring every 10 minutes.
  5. Cool completely. Store in an airtight container in the refrigerator.
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