Cooking with Healthy UNH: Granola

January 21, 2021

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Photo Courtesy: Sarah Shaw

The Very Best Granola  

On this week’s edition of “Cooking with Healthy UNH Interns!” Layla and I ventured into the world of cereals and granola! We chose this recipe because it was super easy to make and is oh-so delicious with a cold morning’s winter breakfast. Consisting of only a few ingredients we whipped up the blend in less than 10 minutes and baked it in the oven for around 25 minutes. After letting it cool for 45 minutes we then topped it with dried cranberries and dark chocolate chunks. This added some great antioxidants to pair well with all of the fiber and omega-3 fatty acids from the nuts and oats. And it’s super delicious! We hope you enjoy this recipe and video as much as we did, let us know what you think at Healthy.UNH@unh.edu

Ingredients:  

  • 4 cups of old fashioned oats  

  • 1 ½ cups of nuts (We used ¾ cup of walnuts and ¾ cup of almonds)  

  • ½ tsp of table salt 

  • ½ tsp of cinnamon 

  • ½ cup of melted coconut oil  

  • ½ cup maple syrup  

  • 1 tsp of vanilla  

  • ⅔ cup of dried fruit (we used cranberries)  

  • Additional mix-ins: ½ cup of dark chocolate chunks or coconut flakes  

Steps:  

  1. Preheat the oven to 350 degrees Fahrenheit.  

  1. In a large bowl, combine the oats, nuts, cinnamon, and salt. Stir together.  

  1. Pour the coconut oil, maple syrup, and vanilla on top. Then mix altogether until everything is combined.  

  1. Prepare a large baking sheet by using parchment paper, and pour the mix onto the sheet. Using a large spoon, spread the mix over the sheet into an even layer and press down lightly.  

  1. Bake in the oven for 22-25 minutes, and stir halfway through.  

  1. Let cool for 45 minutes. The longer it cools, the crunchier it gets!  

  1. Then add your favorite toppings such as dried fruit and chocolate. 

  1. Store in an air-tight container and in a cool and dry spot for up to a week. 

  1. Enjoy!  

We hope you enjoy this granola as much as we did!  

Recipe Courtesy: Cookie and Kate  

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