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Coconut Cluster Granola from The Hot Plate

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Posted by : Amanda Garbutt, Mon, Jan 14 2013

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During the week I'm usually super busy and  don’t always have time to sit down and have a real breakfast. Sometimes I try to grab something on the way to work or bring something with me. Usually these things are not very healthy. I have always thought that it is important to have breakfast every day because when I was younger, my mom would wake me up a half hour earlier just so I could have a nutritional breakfast. As I got older, breakfast was harder to make time for but I knew I had to change my routine to include it.

I thought maybe bringing in one of my favourite healthy cereals would be a good idea. Most of the healthy cereals are so expensive for not much product in the box. One of my friends suggested that I make my own cereal. I couldn’t have come up with a better idea myself!

I chose to make a granola that could act as a cereal or a yogurt topping, for whatever mood you are in. Something easy and healthy to have on the go! I put together some of my favourite ingredients to make a sweet granola that would go great with fresh fruit. It will also keep for 2 weeks in an airtight container and up to 2 months in the freezer. To freeze, simply freeze the granola in one large or portioned freezer bags. When ready to enjoy just remove from the freezer at least 4 hours and up to a day before enjoying.

But remember it is important to portion out granola. Even though it is healthy many of the store bought varieties are packed with fat and sugar. Keep a 1/3 cup measure in an air tight container with the granola for easy portioning.

This recipe has solved mine and my friends' breakfast problems, as well as a snack options! I have enjoyed this granola at work as breakfast or a snack on the ride home. Since this is so easy to make, no one should have a reason to not have breakfast anymore!

Calories per 1/3 cup serving: 160, Fat 6.6 grams, Sodium 89.9 mg, Carbs 21.5 grams, Fiber 2.7 grams, Sugars 5.2 grams, Protein 3.7 grams
*there are 17 servings per recipe
*delicious served with milk and fresh fruit or on top of yogurt for a healthy breakfast or snack.

Coconut Cluster Granola
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes 5 1/2 cups

 granola 

Ingredients
3 cups old-fashioned rolled oats
2/3 cup sliced almonds
1/2 cup unsweetened desiccated coconut
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons canola oil
1 teaspoons vanilla
½ teaspoon salt
1 egg white
1 cup mixed dried fruit (i.e. raisins, cherries, cranberries, apricots)
cooking spray

Instructions
1. Preheat oven to 300F. Line a large baking sheet with parchment paper.
2. Heat honey, brown sugar, canola oil, vanilla and salt; stir until brown sugar has dissolved.
3. In a large mixing bowl, combine the oats, almonds and coconut. Add the honey mixture to the oats and stir to coat. The mixture should be moist. If necessary, add about 2 tablespoons of water.
4. In a separate bowl, beat the egg white until fluffy and foamy. Fold egg white into the granola mixture.
5. Spread the granola mixture evenly on the baking sheet. Bake for 25 minutes then carefully flip the granola, trying you’re best not to break it up too much. Bake for an additional 20-25 minutes. The granola is finished when it is golden and dry to the touch.
6. Remove from the oven and transfer to a cooling rack. Cool the granola completely. Break into any size clusters you like and gently mix with dried fruit. Granola will keep at room temperature for up to 2 weeks.
7. Add other coatings. Mix well. Add coconut, almonds and oats and stir to coat well. Spread cooking spray on a non-stick cookie sheet and bake for 15 minutes. Stir mixture. Bake for another 5 minutes. Stir again. Bake 2-7 minutes more, until mixture is golden brown.

 

  Amanda_GarbuttAmanda Garbutt is the host of  The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

 

  

  

  

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Posted: by Amanda Garbutt

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