Cinnamon Nut Granola
Today marks day 1 of the 21-day
hunger induced grouch-fest Daniel Fast that I am embarking on. Due to the lack of caffeine today, I don’t have much else to say other than this is only 21 days, you can expect more sugar-packed, buttery sweets on March 1st and in the mean time I will be posting recipes and pictures for my fellow fasters. Those of you who are not fasting, here are some recipes that could help you get back to that “lose weight/eat healthier” resolution you made a month ago.
Cinnamon Nut (and fruit) Granola
2 cups oats
1 cup UNsweetened coconut flakes*
1/2 cup sliced almonds
1/2 cup pecans (chopped or whole)
1/3 cup wheat germ
3/4 cup currants
1/4 cup vegetable oil
2-3 tablespoons honey or agave nectar (optional)**
1 teaspoon cinnamon
1. Preheat oven to 350 degrees (F). In a large mixing bowl, stir together oats, coconut, almonds, pecans, wheat germ and cinnamon.
2. Add vegetable oil and sweetener (if using) and mix well until the oat mixture is fully coated.
3. Spread granola on a rimmed baking sheet lined with parchment paper and bake for about 16-20 minutes, or until lightly browned and fragrant. Stir often throughout baking.
4. Return granola to your mixing bowl and add in currants (or other dried, unsweetened fruit). Continue to stir often while the granola cools to break it up. Store in an airtight container.
*Standard coconut flakes in the baking aisle of your grocery store will be sweetened. Unsweetened coconut flakes can be found in the natural foods section or at a health food store. (For the locals, Adam’s has these in their baking aisle, Hannaford’s in their natural section, and Nature’s Pantry carries it.)
**Many Daniel Fast food lists differ on whether these sweeteners are allowed. If you are, use just enough honey or agave nectar to hold the granola together (and make it palatable).