Katie Lee’s Healthy Granola.

Granola is one of those foods that can be dangerous because it seems healthy, but can be packed with hidden fattening ingredients. I found this Healthy Granola recipe in Katie Lee’s first cookbook The Comfort Table. For those of you that might not know who Katie Lee is, she’s one of Billy Joel’s beautiful ex-wives with a TV show on The Cooking Channel and Food Network.  She looks amazing and loves to eat so I trust her recipes.  I was excited to try this recipe because I love granola and knew it’d be a simple breakfast with fruit and greek yogurt in the morning. It’s especially great for those weekday mornings when I’m rushing to get out the door for work. Kraig and my Dad also love this granola. I made a batch of it and gifted my Dad with some for Father’s Day.  It will be a great item to gift out to people during the holidays. You should definitely give this recipe a try whether if it’s as a gift for a loved one or just to eat for yourself.  I think you’ll love it!IMG_8107

Healthy Granola

Adapted from Katie Lee’s Cookbook The Comfort Table 

YIELD: 8 CUPS (10-12 SERVINGS)

3 cups rolled oats (I used Gluten Free, but you can use what you have)

1/2 cup unsalted hulled sunflower seeds

1/2 cup unsalted hulled pumpkin seeds

1/2 cup flaked coconut (I used Organic Unsweetened Flaked Coconut)

1/4 wheat germ

1 1/2 cups chopped unsalted mixed nuts (almonds, pecans, walnuts, Brazil nuts, cashews, etc.) -> ( I used a mixture of almonds, pecans, walnuts, and cashews.)

1 teaspoon ground cinnamon

1/2 teaspoon of kosher salt

4 tablespoons (1/2 stick) unsalted butter or canola oil (I used unsalted butter because let’s get real here. A little butter won’t kill you).

1/3 cup pure maple syrup

1 teaspoon pure vanilla extract

1 cup chopped mixed dried fruit (raisins, cranberries, dates, apricots, figs, prunes, etc.).

->(I used a mixture of dried apricots and cranberries. So good!).

2 Tablespoons of water

Directions:

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

Mix together the dry ingredients (oats, sunflower seeds, pumpkin seeds, coconut, wheat germ, nuts, cinnamon, and salt) in a large bowl. *Do not add the dried fruit yet.

Melt the butter in the maple syrup over low heat in a small saucepan. Once melted, turn off the heat and stir in the vanilla. Add to the oat mixture. I like to mix it in with a rubber spatula. Add 2 tablespoons of water to the bowl and keep stirring it until all the ingredients are fully mixed together.

Spread the granola evenly over the large baking sheet lined with parchment paper.

Bake for 23-30 minutes, stirring the granola in 10 minute intervals until golden brown in color.

Once desired golden brown color is reached, remove the pan from the oven and let the granola cool in the pan. Add the granola back to a clean large bowl and stir in the dried fruit. Enjoy!

Notes:

  1. Don’t go crazy over buying every single type of unsalted nuts in the grocery store. I normally stock up on organic unsalted RAW nuts, pumpkin and sunflower seeds. I keep them in my freezer to stay fresh longer.
  2. The original recipe says to bake for 30 minutes, but I took mine out at 27 minutes because it was starting to get too brown. Keep an eye on the granola to prevent burning.
  3. Katie says granola will keep at room temperature for 1-2 weeks and recommends freezing it for future use. Once the granola was fully cooled, I divided it into two large Ziploc Freezer bags. I put one in the freezer and kept the other out in my pantry. This stuff doesn’t last long in my house, but I’ve had no problems with storing it this way.
  4. I like to enjoy 1/4 cup of this granola, with 1/2 cup of 2% greek yogurt, and some fresh fruit for breakfast. It also tastes delicious on its own or with whatever your milk preference is.
  5. Whenever I chop nuts on a cutting board, I end up with nuts flying everywhere. Instead, I put the nuts in a Ziploc bag shut tight. Then use a meat mallet or rolling pin to crush the nuts in the bag until they reach their desired consistency.

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Travel addict with a champagne taste.

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