Sunday, May 16, 2010

Greek Yogurt & Granola

I hate that I haven't blogged much lately. I've been really busy with a couple of projects. That, and we haven't cooked anything new that was especially good! We've worked on perfecting our recipe for the Build a Better Burger contest, made some old favorites like Dark Chocolate Marbled Banana Bread and Smothered Pork Chops, and spent a few weekends in a row on the road.


This past week, I decided it was time to find a summertime replacement for the twice-weekly bowl of oatmeal that is part of my cholesterol reduction plan. I've made this Alton Brown recipe for granola a few times and think it is fabulous, but would be delusional to think that it is healthy. I went looking on the Cooking Light site and found this recipe that I modified a little. Since my plan is to eat it with vanilla Greek yogurt and fresh fruit, I left out the dried cranberries, and added a little salty-sweet layer by sprinkling it with kosher salt.

Granola:

* 2 cups regular oats
* 1/3 cup ground flaxseed
* 1/4 cup chopped walnuts
* 1/4 cup chopped slivered almonds
* 2 teaspoons ground cinnamon
* 1/3 cup orange juice
* 1/3 cup honey
* 1/4 cup packed brown sugar
* 2 teaspoons canola oil
* 1 teaspoon vanilla extract
* Cooking spray
* 1/2 teaspoon kosher salt

Preheat oven to 300°.

Combine first 5 ingredients in a medium bowl.

Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 20 to 30 minutes (checking and stirring at 10 minute intervals) or until golden brown. Sprinkle with salt. Cool completely.

1 comment:

sam said...

Mmmmm. Looks like my kind of breakfast. The craziness that is May is winding down - hoping to have time to cook (and blog) soon.