It’s rich in nutrients and fiber
Now that the Christmas season is over, it’s time to start eating healthy again. While the holidays may have justified feasting on ham, queso de bola, lechon, turkey and the like, this kind of diet isn’t ideal if one wants to be healthy. Salty food such as cheeses and ham, for example, tends to raise one’s blood pressure.
With this in mind, I thought of making a healthy breakfast cereal that’s also tasty and delicious—and came up with granola. Made with rolled oats, nuts, seeds, fruits and honey, this granola is rich in nutrients and fiber. Its crunchy texture further adds to its appeal.
1 c roasted almonds, sliced into halves
1 c walnuts, sliced into halves
1 c dried apricots or dried mangoes, cut into bite-size pieces
1 c rolled oats
1 c sunflower seeds
1 c pumpkin seeds (optional)
½ c butter
1 c honey
1 Tbsp vegetable oil
¼ tsp salt
1 c raisins, soaked in warm water for 10 minutes, then drained
To serve: milk (optional)
Preheat the oven to 350°F (180°C). Spray a baking sheet pan with nonstick cooking spray or brush it with shortening. Line the pan with nonstick baking paper. Set aside.
Combine the almonds, walnuts, apricots or mangoes, oats, sunflower and pumpkin seeds in a large bowl. Set aside.
In a saucepan, melt the butter then add the honey, vegetable oil and salt. Stir to blend well. Let simmer, stirring occasionally, for one to two minutes, until the liquid is smooth. Pour into the almond mixture and add the drained raisins.
Spread the mixture into the prepared baking sheet and bake in the oven for 25 to 30 minutes, or until browned. Let stand for 20 to 30 minutes to allow the granola to become crisp, then break into pieces.
Scoop the granola into a large container and keep covered to maintain the freshness. If desired, pour some milk over the granola just before eating. Ideal for breakfast and as a quick snack. INQ