Brainy Breakfast Granola
September 26, 2018
Granola is one of our favorite breakfasts. It’s so healthy and satisfying! Our registered dietitian, Jessica, has been making her own granola for years, and she says this vegan recipe is the culmination of all that practice. It’s got plenty of heart-healthy fats, fiber, and antioxidants. And it’s also full of brain-boosting ingredients, like oats, raw nuts, dried fruit, and turmeric spice.
We like it because the dried fruit is added at the end of the baking process, so it stays nice and chewy, while the oats, nuts, and seeds are super toasty and crisp and not too sweet. For a little extra protein, we’ll put the granola on top of European-style or Greek yogurt — a filling and energizing breakfast.
Our tip: Make an extra batch or two. Mason jars of granola make great gifts for friends and family.
1 32-oz bag Bob’s Red Mill organic old fashioned rolled oats
1 2½-oz package Flanigan Farms slivered raw almonds
1 2½-oz package Flanigan Farms raw cashews
⅓ cup Flanigan Farms raw sunflower seeds
1 2½-ounce package Flanigan Farms raw pepitas (pumpkin seeds)
¼ cup Bob’s Red Mill organic chia seeds
4 tsp Spice Hunter organic ground cinnamon
1 tsp Spice Hunter organic ground allspice
1 tsp McCormick ground turmeric
6 Tbsp Hain organic brown sugar
2 tablespoons water
5 tablespoons Anderson’s organic maple syrup
4 teaspoons Simply Organic vanilla extract
6 tablespoons Napa Valley organic olive oil
½ cup Newman’s Own organic prunes, chopped
½ cup Newman’s Own organic raisins (about 3 1-ounce boxes)
- Preheat oven to 375º, and line a large, rimmed baking sheet with parchment paper.
- Mix together the oats, almonds, cashews, sunflower seeds, pumpkin seeds, and chia seeds in a large bowl.
- In a small saucepan, combine cinnamon, allspice, turmeric, brown sugar, water, maple syrup, vanilla, and olive oil. Bring to a boil over medium heat, stir to dissolve the sugar, and remove from heat.
- Pour the syrup over the the dry mixture and stir well to coat.
- Dump the granola onto the baking pan, using the back of a metal spatula to spread it evenly and pack it firmly into the pan. Cook 20 – 25 minutes, until a light golden color.
- While granola is cooking, chop the prunes and mix them together with the raisins in a bowl, so they dry out a bit, stirring occasionally.
- Reduce the oven to 325º, rotate the granola pan, and bake for about 15 more minutes.
- Remove the granola from oven and sprinkle dried fruit on top. Bake for ten more minutes, until the granola is golden brown.
- Remove from oven and cool completely undisturbed, about one hour. Break up granola and mix in the dried fruit. Store in an airtight container or gallon size zipper bag for up to two weeks.
Each ½-cup serving contains:
- Calories 240
- Fat 10g
- Saturated Fat 1g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Total Carbohydrate 32g
- Dietary Fiber 6g
- Sugars 8g
- Protein 7g
- Vitamin A 2% DV
- Vitamin C 0% DV
- Calcium 5% DV
- Iron 11% DV