Granola By: Molly P.
I am a 26-year-old with CF and have been eating yogurt with granola for breakfast for the last few years. The nuts, seeds, and flax in the granola keep me energized all day long, especially when paired with a full fat vanilla yogurt. When I was 10, I was having a very difficult time gaining weight, so my parents tried tempting me with sugar-y cereals, and even pop-tarts trying to get more calories in me. We eventually settled on a homemade granola recipe passed down from my grandma, and I have been eating her granola with yogurt every morning since.
- 3 c oats
- 3/4 c chopped raw almonds
- 3/4 c unsweetened coconut flakes
- 2 Tbsp flax seeds
- 1/2 c pumpkin seeds
- 1/4 c sunflower seeds
- 2 tsp salt
- 1/3 c maple syrup
- 1/3 c coconut oil
- 1/2 c brown sugar
- 3/4 c dried cranberries
- Add All Ingredients
Preheat oven to 300 degrees.
In a large bowl, mix together the oats, almonds, coconut, pumpkin seeds, flax, sunflower seeds and salt.
In a small saucepan set over low heat, warm the sugar, syrup and coconut oil until the sugar has just dissolved, then remove from heat.
Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with aluminum foil and spread granola over it.
Bake until dry and lightly golden, 35 to 40 minutes, stirring granola every 10 minutes.
Remove granola from oven, and mix into it the dried cranberries.
Allow to cool to room temperature before transferring to a storage container.
Makes about 6 cups. I use 1/2 cup at a time over 3/4 cup full fat vanilla yogurt.
- Servings: 12
Amount per serving:
- Calories: 326
- Fat: 18 g
- Sodium: 460 mg
- Protein: 6 g
- Calcium: 37 mg
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