Homemade granola for breakfast

In a previous post, I wrote by reducing sugar, eating more fruits and vegetables, eating oatmeal for breakfast several days a week and consuming beans or legumes daily, all the numbers in my lipid profile markedly improved, and my bad cholesterol dropped by 17 percent.

Although I love hot steel cut oatmeal for breakfast, I often prefer something cold to go with my delicious homemade yogurt. I’ve been making my own granola for awhile, but the recipe I used was heavy on sugar. Not that I didn’t love it, sugar and me go way back, but I started experimenting with low-sugar options. Heavy on nuts! I believe I’ve created a tasty compromise and thought I’d share.

A few words about the recipe:

• I don’t use seasonings other than salt because I mix it with fresh fruit and prefer a blank canvas.
• You could add dried fruit after the granola has cooled, but I find the fruit gets too dry and chewy.
• This recipe doesn’t create big clumps.
• For clumps, you’d probably need to add a bit more oil and avoid stirring it.
• For breakfast, I top homemade yogurt with about 1/2 cup granola and fruit such as strawberries.
• I love coconut. I can’t get enough coconut. If you don’t love coconut, this is not your granola!

Donna’s Low-Sugar Coconut Granola

1 ½ cups old-fashioned rolled oats

½ cup unsweetened shredded coconut

½ cup unsweetened coconut flakes/chips

½ cup raw cashews or nut of choice, coarsely chopped

½ cup raw pecans or nut of choice, coarsely chopped

1 tablespoon coconut sugar

¼ teaspoon sea salt

1 tablespoon maple syrup

1 egg white, lightly whisked

1/4 cup coconut oil

Preheat oven to 325 degrees.

Line a ½ sheet pan with parchment.

Mix dry ingredients together and add liquids. Taste and add more salt if needed.

Spread mixture in the sheet pan and cook for 20 minutes – stir gently and turn pan half-way through cooking time. It should be golden brown but not too dark – it may need 3-5 minutes more cooking time. Let cool and store in airtight container.