My younger brother is one of the pickiest eaters ever (as in he actually lived off of toast and ice cream for a stint when he was younger) so, needless to say, finding nutritious things for him to eat is a bit of a challenge. He starts University this coming week and my mom wanted me to try and make a granola recipe (he currently eats a fairly pricey granola by the gallon for breakfast) that packed a good punch since he is going to be putting in some pretty long hours. This was one of my attempts, by far the healthiest, but got turned down for tasting like ”burnt sugar”, apparently brother doesn’t like the flavour of molasses! Regardless of his opinion, I quite like it although it does have a pretty strong flavour. Excellent as a topping for applesauce.
I meant to calculate the nutritional data for the recipe but with all the ‘strange’ ingredients it was going to require inputting the information for half the ingredients so I vetoed that plan. However, this has complete protein (quinoa flakes and hemp seeds) as well as calcium, magnesium, iron, omegas and a good dose of fibre. Eat up!
Granola (based off of this recipe)
1 1/2 cups rolled oats
1/2 cup quinoa flakes
1 cup shredded unsweetened coconut
1 cup slivered almonds (toasted, if you like)
1/4 cup sesame seeds (raw or toasted, doesn’t really matter)
1/2 cup each of sunflower and hemp seeds (I didn’t use sunflower in this batch since he doesn’t like seedy things)
1/2 cup molasses (blackstrap is the best nutrient-wise)
2 tablespoons olive oil
1 tablespoon carob powder
1 1/2 teaspoons cinnamon
1/4 teaspoon cardamom
Preheat oven to 300F. Combine all oats, quinoa flakes, coconut, almonds, and seeds in a bowl. Mix remaining ingredients in a separate bowl and heat until molasses is quite viscous. Stir until completely combined and pour over dry ingredients. Mix until all the dry ingredients are well coated. Pour onto a cookie sheet, or two (you want it spread fairly thin) and bake for 30-40 minutes, stirring every ten minutes. Don’t leave it too long or it will burn (I did that with my first batch, the molasses makes it hard to know when its done) but know that it will crisp up some more after you finish baking it.