This crunchy, lightly sweetened nut-and-seed granola is easy to make and much healthier than the typical store-bought cereal. Serve with yogurt and fresh blueberries for a delicious start to your day.
Homemade Granola with Blueberries & Yogurt
2 cups (6 oz./185 g.) old-fashioned rolled oats
1/2 cup (1 1/2 oz./45 g.) raw wheat germ
1/4 cup (1 oz./30 g.) coarsely chopped walnuts
1/4 cup (3/4 oz./20 g.) sesame seeds
1/4 cup (1 oz./30 g.) shredded sweetened coconut
1/4 cup (1 1/4 oz./40 g.) raw hulled pumpkin seeds
Pinch of salt
3 Tbs. honey
2 Tbs. grapeseed or canola oil
1 tsp. ground cinnamon
2 cup s(16 oz./500 g.) nonfat plain Greek-style yogurt
2 cups (8 oz./250 g.) blueberries
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, combine the oats, wheat germ, walnuts, sesame seeds, coconut, pumpkin seeds and salt and stir to mix. Spread the mixture in an even layer on a large rimmed baking sheet. Bake, stirring occasionally, until crisp and golden, about 15 minutes. Transfer to a large plate to cool. (The cooled granola will keep at room temperature in an airtight container for up to 1 week.)
In a small saucepan over low heat, combine the honey, oil and cinnamon and cook, stirring, just until the mixture is warm and well blended, about 2 minutes. Add half of the honey mixture to the bowl with the granola and toss to combine and coat thoroughly. Add just enough of the remaining honey mixture so that the granola clumps slightly but is not soupy. Reserve any extra for another use.
Divide the yogurt among individual bowls. Top with the granola and blueberries and serve right away. Serves 6.
Find more simple, wholesome recipes in our cookbook Good for You, by Dana Jacobi.