So, lately we’ve been cruisin’ the isle’s for a low sugar, affordable granola. We’re convinced one doesn’t exist. $6.00 for a tiny box of the stuff is outrageous! So, yet again, we learn that if you want something done right you’ve got to do it yourself.
We threw this granola together in a flash for a last minute brunch we were hosting and of course, everyone loved it! The crucial step, not to be overlooked, is toasting the almonds first. Doing this brings an amazing warmth to the dish, especially if you serve it warm fresh from the oven, tossed with your favorite yogurt.
Another point worth mentioning is not to be scared off by the high calorie count in granola. Breakfast really is the most important meal of the day and staying active and taking in a good amount of healthy calories, not only within an hour of waking but also throughout the day, gives your body the fuel it needs to keep up with an active lifestyle.
Tip for our dairy sensitive friends: Did you know that sheep’s milk yogurt has a higher protein content than cow’s milk yogurt and has been found to be more easily digested than cow’s milk by those who have dairy sensitivities? Huh, neat! If you live in Calgary try Vital Green Farms they are an organic dairy farm and produce delicious dairy, and leave a comment below if you have a favourite farm you buy yours from!
Makes: 4 cups
Cook time: 15 minutes
Ingredients:
2 and 3/4 cups gluten free oats
1 cup slivered almonds, toasted
1/2 cup shredded coconut
1.2 cup currants
1 tsp cinnamon
2 tbsp honey
1/4 cup coconut oil, room temperature
Method:
Toast almonds on a shallow baking sheet at 350 degrees for 5 minutes.
Combine all remaining ingredients in a large bowl and mix thoroughly. Add toasted almonds, and mix. Transfer the mixture to a baking sheet and spread out evenly. Bake for 10 minutes at 350 degrees. Serve warm or let cool then serve – fabulous both ways!
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