A delicious morning treat that avoids concentrated sugars–thanks to guest chef Julia McNamara!
How about starting your day with our guest chef’s homemade granola—a crunchy treat that blends soluble fiber-rich, cholesterol-lowering whole oats with anti-oxidant spices and the herbal sweetener monkfruit?
This breakfast or snack provides the best of all worlds. Combine with your favorite (unsweetened) yogurt and, say, organic peaches or nectarines—a delectable combination. Also, given recent reports about glyphosate content, let’s make those oats organic! (Provides approximately 10 servings—with about 10 grams of protein each.)
- 4 cups oats (3 cups old-fashioned + 1 cup steel cut, organic)
- 1 cup unsweetened coconut flakes
- ¾ cup sliced almonds
- ½ cup dried cranberries
- Coconut oil – 2 tbsp
- 1 tsp cinnamon
- ¼ tsp cardamom
- 1/8 tsp cloves
- ½ tsp vanilla extract
- 1 cup monkfruit sweetener
- 1 scoop protein powder (for example Hemp Yeah [organic, unsweetened] works well)
Substitute 2 tsp pumpkin pie spice if you don’t have cinnamon, cardamom and cloves
Pre-heat oven to 350 degrees.
Mix all ingredients (except monkfruit, oil, and vanilla) in a large ceramic bowl and set aside.
Mix monkfruit, oil, and vanilla in a small pot and heat gently over medium heat for 5-7 minutes until combined.
Pour monkfruit mixture over dry ingredients and mix thoroughly.
Spread mixture evenly over 2 baking sheets (12 X 18 inch) lined with parchment paper; thickness should be ½ inch or less).
Bake for 10 minutes. Mix with a spatula or spoon, then bake for 10 more minutes.
Allow to cool for about 20 minutes.
Appearance will be “golden and toasted” when done. Enjoy!