March is National Nutrition Month & tomorrow is Registered Dietitian Day! I like to celebrate with a bold nutritious dense cinnamon delicious treat. I made this blend to honor my Clinical Team. RD day is a way to celebrate the wonderful profession of nutrition and dietetics and to honor hard working dietetic professionals.
Granola is very versatile! You can put just about anything in it. You can make it sweet or savory. You can eat granola dry, or add a splash of milk, or top off your yogurt with it. I like to incorporate it into Ina Garten’s Banana Muffins. They are my most requested muffin recipe.
Yields: 4 cups
Servings: 8 (1/4 cups)
Ingredients:
2 cups 100% rolled oats (not quick or instant)
1 cup puffed brown rice
1/2 teaspoon Vietnamese ground cinnamon
3 Tablespoons brown sugar (not packed)
1/4 cup canola oil
1/4 cup 100 % pure maple syrup
1 teaspoon pure vanilla extract
2/3 cup dried cranberries, low sugar
1/4 cup lightly salted roasted sunflower seeds
1/8 cup pepita seeds
Directions:
1. Preheat oven to 300 degrees. Line a 1/2 sheet pan with parchment paper. Set aside.
2. In a large bowl mix together the first 4 ingredients. Set aside.
3. In a small bowl mix together canola oil, maple syrup,& vanilla. Pour the liquid ingredients over the dry oat mix. Give the mixture a good stir. Make sure all the dry ingredients are coated with liquid goodness.
4. Pour the oat mixture on the prepared baking sheet. Place the pan in the preheated oven. Bake for 15 minutes.
5. After 15 minutes elapsed use spatula to toss the granola on the pan. Allow to bake for another 5 minutes and continue to repeat until you reach desired golden brown hue. It took about 20 additional minutes. Add the seeds and craisins. All to cool on pan entirely. Enjoy!
