You’re on a mission…
You’re gonna feed your family healthier foods, starting with breakfast.
You march into the grocery store—aim for the breakfast cereal aisle—pick up a box of granola.
STOP—don’t go any further!
Watch the video to see why. (Warning—lots of bloopers in this one. Apparently, not my best day 😉 )
Today we’re making Healthy Homemade Granola!
Mariah here from mariahdolan.com, your busy mom headquarters to help you love the skin you’re in, and today I’m sharing a recipe with you from my book “The Busy Mom’s Guide to Lasting Health and Weight Loss: A Step-by-Step Guide to Losing Weight While Feeding Your Family Whole Foods They’ll Actually Eat”, and it’s Healthy Homemade Granola…
One of the biggest mistakes people make when trying to eat healthier is they switch out their sugar-laden cereal for granola.
The problem is, store bought granola has just as much sugar if not MORE than other sugar coated cereals.
This box of granola has 14 grams of sugar in a ½ cup serving size compared to this box of fruity pebbles which has 9 grams of sugar in ¾ cup serving size.
So the granola has more sugar and a smaller serving size than the fruity pebbles.
And let’s face it. My 3 year old eats more than a ½ cup serving at a time.
Lets just skip the boxed cereal altogether and make your own granola. I’ll list all the ingredients below this video.
Start with 8 cups of old-fashioned rolled oats and add 3 cups of gluten-free oat bran. If you can’t find oat bran just add 2 more cups of oats.
Then add one cup of sunflower seeds.
Then take 1 ¼ cup each of your three favorite nuts and grind them up in a food processor.
I usually use almonds, cashews and walnuts since I buy those in bulk, but you can use whatever you’d like.
Add the nuts to the rest and give it a good stir.
Now we’re going to stir together Himalayan salt, maple syrup, honey, coconut oil, cinnamon and vanilla into a saucepan. You want to bring this to a boil over medium heat, then pour over dry ingredients and mix it up really well.
Then you’re going to spread the mixture out evenly onto two cookie sheets lined with parchment paper.
Bake at 325 degrees for 10 minutes, then stir it up, and bake for 10 minutes more.
Let it cool completely, then add the dried cranberries and mix it up well, and store it in an airtight container for up to 2 weeks.
What’s YOUR favorite healthy breakfast? Let me know in the comments below.
Cheers to your health,