HOMEMADE GRANOLA WITH ALMONDS, PUMPKIN SEEDS AND DRIED BLUEBERRIES

MAKES ABOUT 7 CUPS

We all know that breakfast is the most important meal of the day. I must admit that I only have breakfast when I go to work, and then it is usually something like a homemade muffin or piece of breakfast cake. I have tried the cereal route, but I get so tired of reading the labels to make certain they are low in fat, sodium and sugar, yet still crunchy, tasty and nutritious. So, in an effort to start my day on a healthier note, I decided to try making my own granola. After all, I love oats, nuts and seeds. Well, I am hooked. This is so quick and easy to make, and I can control all of the ingredients. For example, I do not love dried fruit, but I found the blueberries and they are terrific. You could use any fruit you like, or omit it entirely. Also, use whatever nut or seed you prefer. If desired, add some coconut. I use canola oil because it is a healthier fat than butter, but you could change that as well. And I don’t like a very sweet cereal, but you could add up to 2 tablespoons more honey. For an extra power punch, I sometimes add the wheat germ, but it is optional. This is great dry, with milk or sprinkled on yogurt. The big surprise is that my family has started to eat it as a snack without any thought to the fact that it is a healthy alternative. Speaking of which, I better go make some more because we are running low.

INGREDIENTS

3 cups old-fashioned rolled oats

1 cup green, unsalted pumpkin seeds (pepitas)

1-1/2 cups sliced almonds

1 cup toasted wheat germ (optional)

1/4 cup canola oil

4 to 6 tablespoons honey

Salt to taste, about 1/4 teaspoon

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 ounces dried blueberries

Preheat oven to 325° F. Combine the oats, pumpkin seeds, almonds and wheat germ in a large bowl. In a small bowl, combine the oil, honey, salt, cinnamon and nutmeg. Pour over the dry mixture and stir well to combine. Spread the granola in one layer on one large or two medium baking sheets, preferably lined with parchment paper. Bake until golden brown, stirring halfway through and switching racks if using 2 sheets, about 30 minutes. Cool completely in pans on racks before adding the fruit. Store in an airtight container at room temperature for up to two weeks.

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