At the Ventana Inn nestled in the mountains of Big Sur I ate the best granola I ever tasted. It was sweet, salty, crunchy and satisfying. For lunch we dined at the famous Post Ranch Inn and although delicious (and the best view possibly in the world), I admitted my morning granola was better than my $30 dollar salad.
Ironically when I arrived home, my boy had his first sleep over at his buddy’s house and his mom sent home delicious homemade granola. After she shared the recipe and I read some others on Pinterest, I was ready to begin.
Combining a few recipes and a few trials, this is what I used.
Gotta Eat Granola
1/3 cup raw pumpkin seeds
1/3 cup sunflower seeds
1/3 cup sliced almonds
2 cups organic rolled outs
2 teaspoons cinnamon
2 tablespoons coconut oil
1 tablespoon honey
1 table spoon maple syrup
1/3 cup dried cranberries
1 pinch of salt
splash of vanilla extract
Mix everything in a bowl and spread evenly on a cookie sheet. Cook at 275 for 20 minutes.
This is how my past 24 hour food diary would look like.
Breakfast: Granola with almond milk, berries
Lunch: A couple handfuls of granola
Dinner: Granola with dark chocolate chips
I know I have to start incorporating other food groups, but it is quite substantial and keeps me feeling full for hours. Granola is confusing. It is healthy and made from all natural ingredients, but not necessarily in the low fat category. The nuts and sugar from the dried fruit and sweeteners add up. It is best to eat only an handful or two a day as a snack, which is not easy.
Are you a granola fan? What else do you put in yours?