When I was a little girl, my all time favorite breakfast was a big heaping bowl of granola doused in milk. I couldn’t get enough of those giant clusters of crunchy sweetness as they gave me the burst of energy I needed to carry me through my day.
While that love affair continued into adulthood, granola has since become a food reserved for special occasions given the high fat content and my ever slowing metabolism. That is up until recently when a simple observation rewrote my relationship with granola.
Specifically, I started to notice that the Mr. frantically rushed for granola on every single trip to the grocery store.
“Hey that’s not on the shopping list. Is he going to run 10 miles every time he eats that?” I thought to myself.
You see, I realized that he was regularly snacking on yogurt topped with a hearty spoonful of granola. Now mind you, I’m not going to criticize him for this as there are far worse things he could be noshing on, but I concluded I had better come up with a healthier alternative or the Mr. soon enough would be accusing ME of shrinking all his clothes. I’ve been doing laundry . . .ahem. . .let’s just say for a long time, so those pants are not tight from a washing faux pas, dear.
So in the pursuit of keeping the hubby from getting chubby, I turned to my tried and true Clean Eating Magazine. By now you have probably figured out that I am a Clean Eating Magazine junkie. When I am doing my weekly meal planning, it is the first thing I grab. Lucky for me, granola has been featured in this magazine on numerous occasions, so I had the pick of the liter. I came across a version made with quinoa (see the original recipe HERE). Perfect! You all know I have an addiction (seems I have a lot of addictions judging by this paragraph) to ancient grains (read more about that HERE) so you can imagine how much this recipe was making my heart go pitter patter.
So I started with the Clean Eating recipe as my base and personalized it with nutmeg, vanilla, honey, dried cherries and pumpkin seeds. You can add in whatever spices, dried fruits and nuts you are craving at the moment. I’m thinking I might try whipping up a banana bread flavor next time. What are your favorite ingredients for granola?
This granola is crunchier than the traditional store bought granolas. I love this about it. As a matter of fact, I love it so much that I was worried that I would devour every last bit of it before I could finish taking the photographs for this post. Ooops!
Ingredients: Directions: Adapted from Clean Eating Magazine
Crunchy Quinoa Granola
Adapted from Clean Eating Magazine
Here’s to childhood favorites.