Though I'm not one to love granola usually, my aunt was chatting about her recipe for a healthier-than-the-average granola, and it stirred my interest. After checking the ingredients out on the recipe she shared, I decided I'd give it a try... I mean, I can only take so many carrot and hummus snacks before I need to find something else to nosh on in between meals. So thank you, Aunt Diane, for the suggestion! I'm always on the prowl for new, healthy foodie finds.
This granola is a good source of healthy fats, held together without the traditional simple syrups and oils, and is fairly easy to personalize to your taste buds; I love walnuts, don't love macadamia nuts, and have a mild obsession with pumpkin seeds, as you'll see from my choice in nut to seed to filler ratio. Other than those subjective factors, I tweaked the recipe only slightly, and modified the cooking times a bit to get it a little crispier than the allotted original time would have allowed.
It turned out lovely, and while I enjoy grabbing a handful as I am running out the door to class as naked granola, it'd be delicious mixed in with your favorite greek yogurt, as a cereal, or I could even made into an energy bar, of sorts.
Reminder: as with anything nuts and grains-related, these fats and carbs are healthy in their recommended amounts, so I'd advise against reading "healthy" and going to town on this stuff. Small doses = happy tummies. :)
2 C. whole or halved nuts of choice (I chose 3 parts walnuts to 1 part almonds)
1 C. slivered or sliced almonds (I chose sliced)
½ C. seeds of choice (I chose pumpkin, although sunflower or sesame would be tasty too)
½ C. almond meal
2 tsp pure vanilla
2 tsp cinnamon
½ tsp nutmeg
Dash sea salt
(I chose to add a little dusting of cardamom and shot of agave nectar to the combination)