Green Eyed Nutrition

Not Too Sweet Granola

Jul 24, 2016

Not Too Sweet Granola

I've never been a big granola eater. Until now. My sister in law was in town recently and to celebrate her birthday we had one of those "dinners of a lifetime" in NYC. Eleven Madison Park is truly magical, and if you ever get the chance to eat there, do it. The chef, Daniel Humm, is a genius, and he also happens to be Swiss (my husband is, too!) The food, the presentation, the service...all amazing. But, the icing on the cake is the "goody bag" they send you home with. It changes seasonally, and we were lucky enough to take home the most amazing granola. It was salty, it was sweet, it was....like crack. It was like the chocolate cake that Miranda on Sex and the City couldn't stop eating and had to take a bite of everytime she passed the kitchen. And, then she finally dumped dish soap all over it so she would stop eating it! (Which I do not suggest my clients do! Haha!)

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This is my first attempt at recreating a granola that would want to eat again. There are a few things I would probably change, like maybe I would use a lighter baking sheet or a lighter agave (mine was dark and it gave the granola a dark color). But, it's still delicious and I keep eating it...along with my eight year old! I topped my unsweetened greek yogurt with about 1/2 cup. I could have added blueberries or chopped apple, but the sweetness of the dried cranberries was enough for me!

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 Not Too Sweet Granola

Serves 6 to 8

Time to Prepare about 45 minutes

Ingredients

2 cups rolled oats

1/4 cup honey or agave nectar

1 tablespoon warm water

1/4 cup canola oil

1/4 tsp kosher salt

1/2 cup roasted salted shelled sunflower seeds

1/2 cup dried cranberries

Directions

Preheat oven to 300F. Line a baking sheet with parchment paper.

In a medium bowl, mix oats, agave, water, oil and salt. Combine well and spread on your cookie sheet. Bake for 15 minutes, and then using a wooden spatula, give the granola a little toss. Bake for another 10 minutes or until golden. 

Add the sunflower seeds and bake for another 5-7 minutes. Take out of oven and let cool to room temp. Add dried cranberries and toss. 

I stored mine in an airtight container, and I am assuming that it will stay fresh for about a week. Ours lasted about 3 days in this house...we couldn't stop eating it!!!

 

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Tags: Baking, Breakfast
Category: Recipes

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