I love using real maple syrup in my granola. If you’re watching your saturated fat intake, olive oil is a better choice! Natural Sweetener You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. Oil helps make this granola crisp and irresistible. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds. I used pecans and pepitas (green pumpkin seeds) to make this batch. Be sure to use certified gluten-free oats if you need gluten-free granola. Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Just let it warm to room temperature for a few minutes, and enjoy. Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.īy the way, you can preserve that freshly baked flavor by storing this granola in the freezer.
Cookie and kate how to#
Ready to make some? Watch How to Make Healthy Granola You’ll only need one bowl and some basic pantry ingredients. Plus, homemade granola is super easy to make. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients. This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. Once you try homemade granola, you won’t go back to store-bought granola. It also stores beautifully, so it makes a great homemade gift. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). In fact, I love this recipe so much that I shared it in my cookbook, Love Real Food.
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Granted, I’m partial, but it really is the best and I use that term sparingly. Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much.
Enjoy, and don’t forget to check out Kathryne’s cookbook, Love Real Food! I've already made a dozen of the recipes, and I can't even pick a favorite. Leftover cookies will keep for up to five days in the refrigerator and up to three months in the freezer. Whip up a batch of these cookies on a lazy Sunday afternoon for a grab-and-go breakfast throughout the week. You can easily make these breakfast cookies gluten-free by using certified gluten-free oat flour and oats. Between the oats and nuts, these breakfast cookies will stick to your ribs and keep you feeling satisfied all morning long. Carrot cake has always been one of my favorite treats, so I was thrilled to find that Kathryne had adapted it into a format that’s acceptable for breakfast. Today, we’re sharing Kathryne’s recipe for Carrot Cake Breakfast Cookies from Love Real Food. My only regret is that we don’t live closer (I’m convinced Cookie and my dog Rex would fall in love). We swapped cookbook-writing stories and talked about our silly dogs, and the next day we practiced our half-moon poses at Amie’s birthday party. When I paid a visit to Kansas City to surprise Amie for her birthday, Kathryne and I met up for a drink. I reached out to Kathryne a few months later with a request to write an endorsement for Frugal Vegan, which she graciously did.
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