Posted on Apr 19, 2016
Posted in: Healthy Diet
I have been eating this granola almost every day for the last year and I need a change. Nothing too drastic, mind you, because I still love my yogurt and granola combination in the morning. The granola packs a satisfying crunch and is slightly sweet while the yogurt provides a creamy tang as a contrast. It is delicious and keeps me full until lunchtime. Plus the latest research shows that full fat dairy may have protective effects, both in cutting the risk of diabetes and in helping people control body weight. When I stumbled upon this recipe in the Wall Street Journal I knew it was just the change I needed. This granola is more loose than others I have made so if you like clumpy granola then this is not the recipe for you. The walnuts and sunflower seeds are a nice change and you would never know that there is very little sugar in it. It is as delicious as any traditional recipe I have tried.
1. Preheat oven to 325 degrees. Place walnuts on a baking sheet and toast until fragrant but not browned, about 8 minutes. Let cool slightly.
2. In a small saucepan heat olive oil, maple syrup and sugar over medium heat until sugar dissolves. Remove from heat.
3. In a large bowl, mix walnuts, pumpkin seeds, oats, spices and salt. Pour oil-sugar mixture into bowl and mix well.
4. Spread mixture over a baking sheet that has been lightly oiled. Bake until lightly golden and dry, about 30 minutes.
5. Remove from oven and let cool slightly. Mix in cherries so they are evenly distributed. Granola will keep in an airtight container up to two weeks.