Made some blueberry muffins the other day for breakfast and they were delicious.
I followed the recipe from Delicious Meets Healthy and they were so tasty and light. I couldn’t even tell they were gluten-free and had no added white sugar. Plus, the recipe came together quickly. I’ll be making these again!
Ready to face the day writing and making with a big bowl of oven baked granola doused in almond milk and eaten with a big wooden spoon.
3 cups of rolled oats
1/2 cup pecans
1/2 cup almonds
1/2 tablespoon quinoa
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
1 egg white, beaten
1/2 cup pure maple syrup
1 cup dried fruits, such as: cranberries, cherries, apricots, dates, figs, and/or raisins) Note: Add fruit only after the granola has baked and is out of the oven. If you add prior to baking the fruit will become as hard as a rock. Seriously, a rock. Save your teeth and add after the granola has baked.
Pre heat oven to 375 degrees.
Mix everything together until everything is well coated. Spread onto a parchment sheet covered baking sheet and bake for about 30 – 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly.
When done, remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 4-5 cups.