Granola can be clutch when you’re craving a little crunch. You can use it to top your yogurt or oats. Eat it with milk instead of cereal. Throw it on a summer salad. You can even use it as a topping before baking bread or muffins. And this recipe, from our friends at OhioHealth Employer Services, is as versatile as its uses!
“This is one of the most easy and versatile recipes I make!” says Jenny Pitcher, a certified health and wellness coach and registered dietitian at OhioHealth. “Use any nut or seed to make it to your liking. Trade up pure maple syrup for honey, molasses or agave nectar or do a combo of each! I make this while I am making dinner and it bakes while we eat. It’s loaded with fiber and antioxidants and adds a nice crunch to your morning yogurt.”
OhioHealth Wellness Consultant, Mariah Fredritz, CHES, ACE, agrees, “making your own granola is so easy, and allows you to be creative and conscientious about what goes in it! Switch up the ingredients and make it your own with items like unsweetened coconut or extra cinnamon. Not to mention, your house will smell amazing as you wait for this homemade pantry staple to bake.”
Check out the highly customizable recipe below.
- 4 cups old fashioned rolled oats
- 1 cup toasted wheat germ
- ½ cup flax seed
- 3 teaspoons Penzeys Spices Cake Spice*
- 1 cup pumpkin or sunflower seeds
- 1 cup chopped pecans or walnuts
- 3 tablespoons honey or pure maple syrup
- 2 tablespoons blackstrap molasses
- 1/3 cup walnut or sunflower oil
- 1/3 cup water
*Make your own spice mix with:
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 1 teaspoon ground cloves
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- Heat oven to 300 degrees Fahrenheit with rack in center.
- In a large mixing bowl, combine oats, wheat germ, flax seed, cake spice, seeds and nuts. Pour the honey or maple syrup, oil and 1/3 cup water over the mixture and stir until it is well coated.
- Spread evenly in two rimmed baking sheets.
- Bake, stirring every 20 minutes or so for even cooking, until dry and lightly browned, about 45 minutes.
- Let granola cool to room temperature, then store in an airtight container for up to one month.
Nutrition per serving
Serving size=1/4 cup | 147 Calories | 7.9g Fat | 15g Carbohydrates | 3.5g Fiber | 4.3g Protein
Recipe adapted by Jenny Pitcher, RDN, LD, CHWC
Fredritz and Pitcher bring recipes like this one and cooking demonstrations to employers as part of OhioHealth’s Employer Services team. If you want to learn more about all OhioHealth Employer Services offers, visit our website. If you’re still hungry, check out more recipes here.