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Granola ... Not just for breakfast!!

I'm sure that I'm not the only one who eats "breakfast" at all times of the day.

How many of you have opted for a bowl of crunchy cereal or a couple of bits of toast for lunch, a snack or even dinner? Maybe it's not a tradition here in the Philippines but then again we are now more health conscious and it's becoming a norm.

Granola is a satisfying topping not only for milk, yoghurt, but also for oatmeal, cereal, salads or as a more nutritious topper to fruit pies and crisps.

Here are some granolas that you can indulge in:

Tropical Granola, with whole rolled oats, rice crisps, dried tropical fruits like papaya, pineapple and banana chips coated with organic coconut sugar, virgin coconut oil and a dash of vanilla.

Dark Chocolate Granola with whole rolled oats, rice crisps, covered with dark chocolate, coconut nectar and virgin coconut oil.

Here is a recipe you can try at home, feel free to mix other nuts and fruits to make it a yummy granola!!

Ingredients

  • 6 cup – oats, dry

  • 1/4 cup – brown sugar

  • 1/2 cup – coconut oil

  • 1/3 cup – honey

  • 2 teaspoon – vanilla extract

OPTIONAL:

  • 1 cup – coconut flakes

  • 1/3 cup – sesame seeds

  • 1/4 cup – sunflower seeds

  • 1/2 cup – raisins, seedless

  • 1/2 cup – cranberries, dried

  • 1/2 cup pieces – mango

Directions

  1. Mix rolled oats and brown sugar together.

  2. In a separate bowl, whisk together the oil, honey and vanilla.

  3. Pour over dry mixture and stir to coat thoroughly. Add in chopped nuts, and desired seeds at this point.

  4. Spread on a sprayed baking sheet and bake at 350 degrees F for 30 minutes.

  5. Stir frequently (every 5 minutes) to ensure even baking. It should be golden brown when it is done.

  6. Add dried fruit and coconut after it is finished baking.

  7. Let it cool on the baking sheet and then break up any large pieces. Store in an airtight container.

  8. Makes 8 cups. Can store for 3 weeks

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