FAVORITE GRANOLA

Oatmeal’s many benefits should make it part of your regular morning routine. Its biggest nutritional claim to fame is a type of soluble fiber called beta glucan that reduces blood glucose and cholesterol. That in turn lowers your risk of heart disease and diabetes. Beta glucan also promotes healthy gut bacteria and intestinal health.

Then there’s oatmeal’s affordability and versatility. Given all that, it’s no surprise oatmeal is the first ingredient in many breakfast recipes. When shopping for oats, avoid instant oats in single-serve packets. They cook faster but have added sugar and less fiber.

My Favorite Granola is the ideal make-ahead breakfast. It keeps for two weeks tightly sealed in the refrigerator. It’s delicious with dairy or plant-based milk, yogurt and fresh fruit or on its own any time of day.

Ingredients:

• 2 c old fashioned whole oats
• 1/4 c crushed pecans
• 1/4 c pumpkin seeds
• 1/4 c toasted & crushed macadamia nuts
• 2 tbsp ground flaxseed
• 1 tsp cinnamon
• 3 tbsp avocado oil
• 1/3 c date syrup or maple syrup
• 1/2 creamy almond butter
• 1/2 c dried cranberries and golden berries

Instructions:

1. Preheat oven to 350°.

2. In a large bowl, add dry ingredients: oats; nuts; flaxseed; and cinnamon.

3. In a separate bowl, add wet ingredients: avocado oil; syrup; and almond butter. Mix well.

4. Add dry ingredients to wet ingredients and fold together.

5. On a baking sheet lined with parchment paper, spread the mixture evenly and bake for 20-25 minutes.

6. Remove from oven and press in dried fruit.

7. Allow granola to cool then store in an airtight glass container in the fridge for up to two weeks.