Is granola actually healthy?
Granola’s oats deliver impressive numbers in fiber and iron, while nuts and seeds add heart-healthy, unsaturated fats and protein. Since granola should be part of a healthy breakfast routine, this gives you optimal control. The challenge with store-bought granola is the use of preservatives, fillers, food coloring, and additives.
In this recipe I’ve used avocado oil and avocado honey, because 70% of avocado oil consists of heart-healthy oleic acid, a monounsaturated omega-9 fatty acid. This fatty acid is also the main component of olive oil, and believed to be partly responsible for its health benefits. The bottom line; avocado oil has been shown to increase healthy HDL and lower bad LDL cholesterol levels, as well as lower blood pressure.
I do not use preservatives, fillers, coloring or anti-caking additives. In addition, I do not use refined cane sugar, but prefer a combination of natural avocado honey and pure maple syrup. Avocado honey is known to help with anemia and deficiencies in calcium, magnesium, iron, potassium and phosphorus, as well as being a source of super rich anti oxidants. If made properly, the granola should last a month or two in a airtight container in your cupboard, and will taste better than any store bought version.
The bottom line: Store bought granola may have not be as healthy as you think. However, making your own is fairly simple, delicious, and provides excellent health benefits.
A word on portion sizes:
While this recipe is a nutrient dense superfood, you don’t need mixing bowl sized portions. One cup with low fat milk or almond milk is enough to supply you with your daily breakfast requirements. When I add this granola to smoothie bowls, I usually limit the the portion size to 1/3 cup. It is as delicious as it is nutritious, so be mindful not to over do it.
- 4 cups rolled oats like McCanns Rolled oats are also know as instant oats
- 1 cup almonds, sliced
- 1/2 cup macadamia, chopped
- 1/2 cup cashews, chopped
- 3/4 cup avocado oil Subs: grapeseed, vegetable
- 1/2 cup avocado honey or your favorite honey
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup mango dried and diced
- 1 cup cherries dried and diced
- 1 cup apricots dried and diced
- 1 cup unsweetened coconut (optional)
- Preheat oven to 325.
- In a large mixing bowl, add almonds, macadamia nuts, cashews, and fold in oil, honey, maple syrup, vanilla and cinnamon. Pour over oats mixture and stir to mix evenly.
- Prepare a 13x18 sheet pan with vegetable spray. Pour oat mixture on the sheet pan and place into the oven for 45 minutes.
- Stir the oat mixture with a wide spatula every 10 to 15 minutes to ensure even roasting until golden brown.
- Remove from the oven and let cool. Add the cherries, apricots, and mango. Stir to evenly mix. Store in an airtight container.