Variety is the spice of life... and breakfast!

As a dietitian, I am always encouraging people to add variety to their diets.  Enjoying a wide variety of foods not only targets different nutrients, but it keeps things interesting and fun!  Breakfast might be the one meal of the day that lacks variety especially on weekdays when we’re on the go.

I came across this great granola recipe several years ago and I make it at home on a regular basis. I find that store-bought granolas (aside from being expensive) are too sweet and can have a lot of added fat.  This recipe is naturally sweet from the dried fruit and a touch of honey, and has no added fat.  I mix and match a variety of dried fruit, nuts and seeds that I happen to have on hand. It’s crunchy, it’s sweet and I enjoy it for breakfast or as a light snack with yogurt and fresh fruit.

Ingredients

1¼ cups of chopped dried fruit (raisins, prunes, apples, apricots, cranberries, blueberries, cherries)

1 cup hot water

3 cups rolled oats

1 ½ cups unsweetened puffed rice cereal

½ cups raw sunflower seeds or pumpkin seeds

½ cups raw sliced almonds or other chopped nuts (walnuts, pecans, hazelnuts)

¼ cup skim milk powder

2 tbsp shredded unsweetened coconut

2 tbsp honey

1 tsp cinnamon

Directions

Preheat oven to 275°F  (135°C)

In a small bowl, soak the dried fruit in the hot water until softened, about 15 minutes.  In a large bowl, combine the rest of the ingredients.  Add the dried fruit with the soaking water and stir to mix well.

Spread the mixture on a baking sheet lined with parchment paper and bake for 1 hour, stirring every 15 minutes for even cooking.  Remove from the oven and cool completely.  Store in an airtight container for up to 1 week.

Photography by: Melissa LeBlanc