- 2 cups of oats - 1/4 cup of agave nectar or 1/2 cup of brown sugar - 1 tsp. cinammon - 1/2 cup of chopped almonds - 1/4 cup of oat bran - 1/2 cup of raisins(or any other dried fruit) - 1/8 cup of shredded coconut - 1 tbls. of canola oil or olive oil - cooking spray or rub canola oil(for baking sheet) Add ins-1/4 cup of cocao nibs -1/4 cup of pecans, walnuts, etc
Preheat oven to 350F. Place the oats and chopped almonds onto a cookie sheet. Bake for 15-20 minutes to toast. Place all other ingredients in a bowl and mix. When oats and almonds are toast, add them into the bowl. Bring down oven temperature to 300F. Spray pan/coat with oil and place mixture on cookie sheet. Bake for 20-30 minutes or until slightly brown in color. Let cool, then break apart into pieces. I keep my granola in the freezer, I think it stay fresher this way.
What I eat my granola with- low fat yogurt with a client's YUMMY peach and organge jam - by itself in between class - warmed in the microwave for 30 seconds and with about 1/4 cup of either pumpkin or vanilla ice cream(Breyer's if my favorite)
*** some gluten intolerant people can't have oats, due to contamination. If needed make sure oats are clean(aka- haven't been mixed with other grains) before using them****