How to Build a Healthier Granola
Take granola back to its healthy roots with several tweaks that will lighten up this breakfast staple.
The best way to avoid unhealthy fats and sugars in your granola is to make your own!
Granola was originally intended as an easy way to sneak more whole grains into the American diet. Today most modern granola isn’t as healthy as you think. Somehow it crossed over into candy bar land with increased refined sugars, unhealthy fats and pieces even dipped in chocolate. But it doesn’t have to be that way — you can give your homemade granola a makeover. Store your granola at room temperature in an airtight container for up to one week.
Choose Your Sugar Wisely
Use a combination of equal parts light brown sugar and pure maple syrup for just a touch of sweetness (only 8 grams of sugar per ½ cup).
Use Heart-Healthy Fats
Extra virgin olive oil is a great alternative to saturated fats like butter. It’s high in heart-friendly monounsaturated fats and adds a wonderful flavor.
Related: Healthy Carbs You Should Be Eating
Double Down on Whole Grains
Pair rolled oats with puffed millet for an extra dose of whole grains.
Add Nuts and Seeds
Making healthy granola isn’t just about subtraction. Almonds, pumpkin seeds, sunflower seeds and sesame seeds add extra crunch, flavor and fiber (4 grams per ½ cup).
Related: The Sneakiest Sources of Sodium
Cook It Low and Slow
Bake granola at 325 degrees F for about 40 minutes, making it extra toasty and crunchy.
Ingredients
3 ½ cups rolled oats
1 ½ cups puffed millet
1 cup sliced skin-on almonds
1/3 cup unsweetened coconut flakes
1/3 cup roasted unsalted pumpkin seeds
1/3 cup roasted unsalted sunflower seeds
2 tablespoons sesame seeds
1/3 cup extra-virgin olive oil
¼ cup light brown sugar
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
Kosher salt
Directions
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
Toss together the oats, millet, almonds, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl.
Whisk together the olive oil, brown sugar, maple syrup, vanilla and ¾ teaspoon salt together in a small bowl.
Pour the olive oil mixture into the oat mixture and toss until evenly coated. Spread out on a rimmed baking sheet and bake until golden and toasted, tossing the mixture around about halfway through, 30 to 40 minutes. Let cool completely on the baking sheet, then store at room temperature in an airtight container for up to 1 week.
From Food Network Kitchen
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