You need to know the back story:
After a run with the man-friend (which was shocking on it’s own) he said, [through a mouthful of cold pizza], that he might want to start eating yogurt and granola for breakfast.
You have to jump on opportunities like that. So I knew a granola recipe was in order. Since he likes oatmeal raisin cookies, I thought I’d ease him into the idea of a healthy breakfast with a delicious homemade granola.
Oatmeal Cookie Granola
- 1/4 cup agave nectar
- 2 tbsp pumpkin
- 1 1/2 tbsp coconut oil
- 3 tbsp peanut butter
- 1 tbsp brown sugar
- 3 tbsp wheat bran
- 2 cups oats
- 2 cups roasted, salted almonds
- 1/4 cup cranberries
- 1/3 cup raisins
- Lots of cinnamon!
Combine the pumpkin, coconut oil, brown sugar, agave, and peanut butter in a microwave safe bowl, and microwave it for 2 minutes, stirring everything 30 seconds. You want it really really warm but not boiling or anything. While that’s cooking:
Chop your almonds. I actually ran mine in the vita-mix, but be careful, you don’t want them to turn into almond butter! Then combine this with the oats and spices. (Do NOT add your raisins or cranberries yet!)
Spread on to a greased cookie sheet and bake at 300 for 30-40 minutes, stirring every 10 minutes.
Let cool and stir in your raisins and cranberries.
You’ll have a huge batch of granola and an awesome smelling kitchen.
This granola will happily be sprinkled on to yogurt, eating in bowls, or, my personal favorite, topped on a smoothie:
I did the nutritional calculations for this one, and it comes to ~200 calories per 1/4 cup servings. I realize this is not low calorie, but since I was making it for G-love who most certainly doesn’t need to be watching his calorie intake… I didn’t mind.
If you want to make a lower calorie version, use 1/2 amount of coconut oil, 1/2 amount of peanut butter, and sub 1 cup of almonds for 1 cup of puffed rice cereal!
Now, lets see if I can get the man-friend to eat it after our morning run 😉