Saturday, March 28, 2015
Friday, March 27, 2015
Mama J's "stay-full-til-lunch" granola
One whole bag of gluten free granola, (I use Red Mill)
1/3 cup organic olive oil - not a drop less or it won't be crunchy enlighten
1/2 cup maple syrup
Large pinch of salt
Half cups of any 3 nuts you like: almonds, pecans, sunflower seeds, sesame seeds (raw)
Half cup of dried cranberries
Oven at 350. Spray the bottom of roasting pan or cookie sheet with organic high heat oil (optional). Right onto the cookie sheet goes: oats, syrup, oil, nuts and salt. Set aside cranberries and sesame seeds -- toss them together in a bowl and set aside for later. Bake the oats/nuts for 15 minutes, toss. Second bake is 10 minutes, toss. Third bake is 10 minutes, toss and keep burying the nuts so they don't burn. Add the cranberries/seeds for the fourth bake for 10 minutes more. Let cool and enjoy!
We like to serve it as overnight oats: soak overnight in skim milk (with or without banana) and top with 2% milk in the morning before eating. Or soak overnight in vanilla almond milk!
1/3 cup organic olive oil - not a drop less or it won't be crunchy enlighten
1/2 cup maple syrup
Large pinch of salt
Half cups of any 3 nuts you like: almonds, pecans, sunflower seeds, sesame seeds (raw)
Half cup of dried cranberries
Oven at 350. Spray the bottom of roasting pan or cookie sheet with organic high heat oil (optional). Right onto the cookie sheet goes: oats, syrup, oil, nuts and salt. Set aside cranberries and sesame seeds -- toss them together in a bowl and set aside for later. Bake the oats/nuts for 15 minutes, toss. Second bake is 10 minutes, toss. Third bake is 10 minutes, toss and keep burying the nuts so they don't burn. Add the cranberries/seeds for the fourth bake for 10 minutes more. Let cool and enjoy!
We like to serve it as overnight oats: soak overnight in skim milk (with or without banana) and top with 2% milk in the morning before eating. Or soak overnight in vanilla almond milk!
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