What We’re Eating: Granola

Darryl had a suggestion of yogurt and granola as a good protein source. I agree, and have gone from a Rice Krispy / Cheerios standard breakfast to eating granola and yogurt most mornings.  I use the recipe from America’s Test Kitchen D.I.Y. Cookbook  with some modifications, which you can alter to your liking. I almost never make the same recipe twice!

Makes ~12 cups.  Heat oven to 325 degrees. Use large baking sheet with parchment paper or baking mat. You will be mixing all the dry ingredients together in a large bowl, and the wet ingredients in a small bowl. Then, pouring the wet ingredients over the dry ingredients to mix. Finally, spread the mixture on the baking sheet and press down with a spatula to make a flat, even layer. Bake for 45 minutes. After cooling, transfer granola to sealed container – you’ll have some small chunks and large chunks – both are equally tasty!

Wet ingredients
1/3 cup maple syrup – preferably from Darryl’s Family Farm (or honey, molasses, etc)
1/3 cup light brown sugar
1/3 cup vegetable oil
4 tsp vanilla extract (or almond extract)

Dry Ingredients
1/2 tsp salt
5 cups (15oz) Oats
1.5 cups (7.5 oz) almonds (feel free to use other nuts / fruit, etc.  recipe suggests total of 2 c nuts and 2 c fruit)
0.5 cups (2.5 oz) sunflower seeds
2 Tbsp ground flax seeds

My rough calculations say 100g of granola has 10g of protein and 375 calories.  The internet shouldn’t be trusted – doing your own calorie and protein measurements will always yield more accurate results.

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4 thoughts on “What We’re Eating: Granola

  1. Okay, I know you don’t like tofu ( who does really?), but you can substitute tofu in lots of baking recipes and it makes for super moist yummy baked goods. Like muffins and banana bread. I swear, I wouldn’t lie about muffins.

    • Derek Janiak says:

      Sounds like a conspiracy. I know people who know some people that replace sugar with applesauce in cookies and claim they taste good. I have tried them – and they change the texture of the cookie completely, and the taste does change. So what does the tofu replace?

  2. Jess Riggs Garton says:

    I remember making a lasagna where you replaced 1/2 the ricotta with soft tofu. No one knew the difference. With enough meat, spices, and yummy veggies, it kid of gets lost. Perhaps it is worth a try? 🙂

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