When I was working, I had to travel to Europe several times, and once for two weeks to China and India. And seriously, the best thing about many foreign hotels is their insane breakfast buffets. These spreads catered to the breakfast preferences of many different countries and cultures, from eggs and bacon and potatoes, to waffles and pancakes and french toast, to knockwursts and bratwursts and whatvever-wursts, to congee and sushi and dumplings. Now granted, I was traveling for business, so I did stay at pretty decent hotels. But even the smaller ones all seem to know how to do breakfast right. And one thing that always seem to have it a bowl of plain, thick yogurt, another of fresh fruit preserves, and yet another filled with granola. More often than not, even with all of the other choices, I went for that – a little dairy, a little protein, a little fruit – just what I needed to power through the insane schedule that I usually had while traveling (one time involving 7 airplane flights in 10 days).
Back at home, the store-bought granola always left something to be desired for me. Many seem to have a lot more sugar and fat than I am really looking for, not enough nuts and fruit, and way too much “filler”. Plus, with finding out about my wheat allergy, I have to steer clear from granola that contains things like wheat and barley flakes, or even wheat germ. So that is why I came up with this recipe. It has a pretty high ratio of nuts and seeds to oats, a good amount of dried fruit, and just the right amount of sweetness, but without adding any refined sugars. The only grain is oatmeal, and while I don’t need to seek out the gluten-free oats, this can be gluten-free if you purchase the gluten-free oats. And it has a lot of different kinds of nuts. I love nuts, and each one seems to have at least on particular standout nutritional stat, like walnuts for Omega-3’s, cashews for minerals and B-vitamins, and almonds for Vitamin E. Here is a great source for lots of nutritional information about many different nuts and seeds.
I love to eat this granola over plain yogurt with some chopped berries (or you can get all fancy and make parfaits), and The Bug likes it in any of the many yogurt combos I make for him (like this one). But it is also good simply with some warm or cold milk (my new favorite is Almond Breeze’s Coconut Almond Milk, maybe with a little chopped banana. I’ve also been known to eat it by the handful.
It also makes a nice gift.
And the great thing about granola recipes is that they really are a guideline. Feel free to switch it up based on the nuts and seeds and fruits you love or have around.
What is your favorite breakfast food? Is there something you beeline for when you are at a buffet?
Maple Mixed Nut Granola
3 c oats (I use Quaker Old Fashioned Oats)
1 c raw cashews, chopped
1 c chopped walnuts
1 c chopped pecans
1/2 c sliced almonds
1/4 c flax seeds
1/4 c sesame seeds
1/2 c pumpkin seeds (pepitas)
1 c unsweetened, flaked coconut
1/4 c water
1/4 c olive oil
1/2 c real maple syrup
1 t cinnamon
1 t vanilla extract
1 t kosher salt
1 1/2 c dried fruit (I like equal parts raisins, dried cranberries, and dried cherries)
1. Preheat your oven to 250°F. Line a large cookie sheet with parchment paper or a Silpat.
2. In a large bowl, combine the oats, nuts, seeds, and coconut.
3. In a small bowl, combine the water, olive oil, maple syrup, cinnamon, vanilla, and salt.
4. Add the wet ingredients to the dry ingredients, and toss until it is evenly distributed and moistened.
5. Bake for 1 to 1 1/2 hours, stirring every 20 minutes, or until dry and golden.
6. Toss the dried fruits in with the granola mixture.
7. Allow to cool and store in an airtight container.
This recipe was shared with:
A Little Nosh’s Tastetastic Thursday
Amee’s Savory Dish Fit and Fabulous Friday 3/23/12