Lucky for me, I get to have a “second breakfast” when I’m at work. At mid-morning, when I take my first break of the day, that’s when I get to have my favorite meal all over again. I serve the granola over low-fat yogurt for added protein with either cut fresh berries if they’re in season or any variety of dried fruit. Most store-bought oatmeal has so much fat that I think even Julia Child would raise an eyebrow. But this oatmeal is very different. Look ma, no butter! And even better, the prep for this granola was quite literally 5 minutes. The possibilities for this granola are endless so feel free to experiment!
This makes a great breakfast, even if you’re only having one per day.
Recipe lightly adapted from Bon Appétit
- 3 cups rolled oats
- 1.5 cups of chopped nuts (I used pistachios & walnuts, but the possibilities are endless!)
- 1.5 cups coconut shavings
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup sesame seeds
- 2 tbsp packed light brown sugar
- 1/2 tsp cinnamon
- 1 egg white, lightly beaten with a fork
Preheat oven to 350˚.
Combine all your ingredients in a large bowl and toss well to coat. Spread out in a parchment lined 9 x 13 baking dish. Bake for approximately 40 minutes, mixing about every 10 minutes to get your mixture evenly golden. The granola will last in an airtight container for at least a couple weeks.