Fact: I’ve been chomping at the bit to blog about this recipe. It just totally blows my mind how easy and absolutely delicious it is.
It’s also a fact that I’ve had more than one request to blog about it. This week at work it was my turn to bring snacks for our weekly team meeting. I take this responsibility very seriously. I actually have a hard time focusing on the meeting itself when it’s my snack day, because I’m extremely focused on making sure everyone gets a serving and is enjoying what I’ve made.
Don’t tell my manager.
Anywho, the granola was a hit, and along with it I brought Liberté vanilla yogurt and a few pints of big juicy blackberries. Dixie cups provided ideal vessels for individual blackberry parfaits, which I made to order for the whole crew. Take note – great, unique and healthy potluck idea.
Granola is perfect as a snack on it’s own or as an addition to yogurt, oatmeal or any cold breakfast cereal. I find it gets a bad rap because it can be high in calories – but these are useful calories, pinky swear! With them, you’ll get a healthy dose of plant-based protein, fibre and heart healthy fat.
Making your own granola is another opportunity to get whacky with substitutions too, since so many of them work like a charm.
I’ve used all of the following ingredients as both additions and substitutes with great success:
- sunflower seeds (sub for pumpkin seeds or almonds)
- flaxseed (add 1/4 cup)
- sesame seeds (add 1/4 cup)
- quinoa (add 1/4 cup soaked overnight in water or ‘cracked’ with a rolling pin)
- dried blueberries, cherries, chopped apricots (which, if you want unsweetened is the way to go)
- wheat germ (add 1/4 cup)
- cinammon (add 1/2 tsp to the maple syrup mixture)
- cashews (a decadent sub for almonds)