Super Healthy Granola

Super Healthy Granola

Details

Nutrient-packed and easy to digest, this cereal is a good fuel option a few hours before a workout or soon after to help recovery. —Brendan Brazier
  • Serves: 4 cups
  • Active Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Views: 10,446
  • Success: 100%

Steps

Step 1: Making the Granola

• 1 apple
• 1 cup steel cut or regular oats*
• 1/2 cup savi seeds***
• 1/2 cup ground flaxseed
• 1/2 cup hemp protein powder (or hemp flour)
• 1/2 cup unhulled sesame seeds
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground stevia leaf powder
• 1/4 tsp sea salt
• 1/4 cup hemp oil**
• 1/4 cup molasses
• coconut oil
• 1/2 cup sunflower seeds
• 3 tbsp apple juice
• 1/2 cup hemp seeds

Method

To prepare the granola, first preheat the oven to 250°F (120°C).

*Note: For this recipe, you can use either steel cut oats or regular oats. We have tested the recipe with both and, surprisingly, we all preferred the texture of the one made with steel cut oats.

In a large bowl, mix together the steel cut oats, flaxseed, sesame seeds, sunflower seeds, cinnamon, nutmeg, stevia powder, salt and protein powder.

Next, mix together the oil, molasses and apple juice. Add the wet ingredients to the dry ingredients and mix to combine.

**Note: Vega Omega Oil Blend (formerly called Vega Antioxidant EFA Oil Blend) can be used instead of hemp oil.

Lastly, dice the apple (no need to peel it) and savi seeds and add to the bowl.


Note: Savi seeds (also called sacha inchi seeds or Inca peanut) are one of the richest plant-based sources of omega-3 available. In fact, they are even higher—13 times higher—in omega-3 oil than wild salmon.

Spread on a baking tray, lightly oiled with coconut oil. Bake for 1 to 1 1/2 hours, or until slightly crisp and the apples have started to dry out. Ultimately, the time will depend on how thick you spread out the granola on the baking tray. Once done, let cool, then break into pieces. The granola will keep for up to 2 weeks in the refrigerator.

Alternatively, the granola can be dehydrated, which provides the benefit of keeping it raw. However, the extra crunch that you get from baking it is really nice.

Chef's Notes

It is important that the granola be baked at a low temperature so that the oil and the fragile oils in the seeds do not go rancid, causing a bitter flavor and creating toxicity in the body. To preserve the integrity of these essential omega oils, it is important to store this granola in the fridge, away from heat and light.

Feel free to play around with the amounts and to add different ingredients. For example, you could add half a cup of ground chia seeds, but note that this will change the color of the granola—it will be a darker black color.

6 Comments

  • Renee L
    Renee L
    I don't know if the oven temperature listed is off or not, but after about 30 minutes I had a burnt, inedible mess. Are we meant to cover with tin foil or is the temperature wrong on the recipe?. That was alot of ingredients to throw in the bin. Was going to have this for our New Years Day breakfast, so disappointed.
  • Dawn T Rouxbe Staff
    Dawn T
    Sorry to hear that you didn't have success — I think it sounds like you may have set your oven temperature wrong? I say this because the temperature listed in the recipe is VERY low — 250°F (120°C), which is often the lowest setting that many ovens can even go. Do you think that could have been the issue? If not, how long did you bake it for? Perhaps we are missing something else that I can help you with. Cheers!
  • Renee L
    Renee L
    I think I mixed up the Fahrenheit and the Celsius temperatures, going to try again. Sorry.
  • Dawn T Rouxbe Staff
    Dawn T
    No worries Renee — good luck, and let us know how it goes. Cheers!
  • Ana P
    Ana P
    Hi I have a doubt, my oven does not cook at 120c. I can dehydrate the granola but, I thought that oats needed to be cooked (starch ) in order to be properly digested... is this true? or oats are ok raw?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Ana - thank you so much for your question. I'm not the expert on this but I did a little research and this article is fairly clear on the direction you should consider - let me know if this helps! All the best, Chef Kirk http://www.outofstress.com/eating-raw-oats/

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