Monday, April 26, 2010

weekly granola



I'm obsessed with granola. For some reason, it just struck me a few weeks ago that homemade granola is an ideal breakfast. I can control the sugar and fat levels, everything is of the highest quality, and I know there is no questionable crap in it. Throw a handful on top of some fat free Greek yogurt and you have a filling, nutritious, tasty breakfast. And the best thing about it is that I can constantly change it up, so I don't get too tired of eating it several times a week. It's a fun puzzle to come up with interesting flavor combinations every week. Sometimes I want something a little strange, sometimes something classic. I've made an island-inspired flavor with pineapple, coconut, and macadamia nuts. A sort of middle-eastern flavor with apricots, cashews, and cardamom. This week, it's my super-health mix: blueberry for antioxidants, almonds for calcium and vitamin E, flax seed for fiber and omega-3 fatty acids. I use olive oil in all of my granolas for flavor and healthy fat, and I sweeten with agave syrup, which apparently has a lower glycemic index than sugar or honey. Normally I don't worry too much about that, but I'm experimenting with the glycemic index issue for breakfast, to see if it keeps me on a more even level throughout the day.

Alright, that is a paragraph of way more healthiness than I am normally inclined to discuss on this blog, so I'll stop now. Did I tell you that I tasted a heavenly lardo at Dickson's the other day? Recipe after the jump:

SUPERHEALTHY BLUEBERRY GRANOLA

3 1/2 cups old-fashioned oats
1 cup raw pumkin seeds (pepitas)
1/2 cup raw sesame seeds
1 cup sliced almonds
1 cup flax seeds
1 tsp cinnamon
1 tsp ground ginger
pinch ground clove
1 1/2 tsp kosher salt
1/3 cup extra virgin olive oil
2/3 cup light agave syrup
1 cup dried blueberries

Preheat oven to 300 degrees. In a large bowl, mix together all ingredients except blueberries. Spread evenly on a rimmed baking sheet and bake for 45 minutes, stirring every ten minutes. Remove from oven and let cool 10 minutes before breaking up. Break up into a large bowl and add the blueberries, tossing to combine.

1 comment:

Boodle said...

I LOVE the sound of this :D