Who doesn’t love a hearty bowl of granola with some fruit and yogurt to start the day? This homemade version is healthier than many varieties due to the fact that it contains no refined sugar or oil! Many store-bought granolas (especially the ones made by companies who make sugar cereals) have too much sugar and oil to actually be considered healthy.
This recipe makes a big batch, so you will have it for weeks! How’s that for convenience?
This granola is also an awesome healthy snack during any time of day (or night!). Some pregnant women feel like there is too much pressure on their tummy to have a big meals. It can be hard to adjust to a new way of eating, but don’t fear - snacks are here! Some women have found that eating 5-6 small meals during the day works better for them during pregnancy. This keeps them comfortable, fueled, and properly nourished to be the best mom they can be.
Pregnancy can be a fun time to experiment with healthy snacks, and this granola definitely fits the bill. It’s a good mix of energy and satiation from the oats and almonds, and has just enough sweetness to taste delicious.
Besides eating it as a breakfast and snack, try it these ways:
on frozen yogurt or non-dairy ice cream (which is typically lower in fat, healthier, cruelty-free and better for the environment)
on smoothie bowls
sprinkle on pancakes
spread peanut or almond butter on celery, banana, bread, or carrots and roll in granola
use as a crumble topping for apple and berry crisps and pies
There are so many ways to enjoy this delicious granola. Get creative and enjoy!
4 cups of rolled oats
1 cup of toasted buckwheat
1 cup nuts
1 cup applesauce
1 cup puffed cereal of choice (kamut, quinoa, millet, rice)
½ cup maple syrup
A generous amount of cinnamon, ginger, cloves, cardamom and allspice
1 tablespoon vanilla extract
Preheat oven to 350 F. Line 1 or 2 baking sheets* with parchment paper.
Mix the applesauce, maple syrup, vanilla and spices together in a small bowl. Set aside.
Chop the nuts and transfer to large bowl. Mix in the oats, puffed cereal, and toasted buckwheat.
Fold in the wet mix to the dry and mix until combined. Pour granola mixture onto pan and spread evenly.
*If you like your granola with some bigger chunks in it, use 1 baking sheet. Gently press all the mixture into a “bar” or “loaf”. Don’t break up the loaf while it is baking. After it cools, break up the loaf into chunks.
*If you like your granola evenly toasted and don’t want bigger chunks, use 2 baking sheets. Spread the mixture so that there is plenty of space and the layer is only a couple oats thick.
Bake for 25-35 minutes, rotating the pan halfway through.
Enjoy your guilt-free delicious snack!
All Original Content. Copyright Athena Byers 2016, All Rights Reserved.