Lottie + Doof need to get healthy. With all of these baked goods it makes sense to balance them out with a healthy breakfast. We’re starting with granola. I’ve always liked granola, but so much of if is loaded with sugar (or worse—corn syrup), or oil or butter and is in fact just a crunchier form of dessert. I have been on the lookout for a granola recipe that manages to be both healthy and delicious—something I would want to eat for breakfast with yogurt and fruit. I think I found it.
The November issue of Martha Stewart Living had a special section on grains and she included this recipe for granola made with oats, barley and spelt. It was exactly what I was looking for. It is just slightly sweetened and full of toasty-nutty flavor and crunch. I have been eating it with plain yogurt and fruit, either fresh or dried. It is a great way to start your day. I also think this would be an excellent gift.
This seems like a good time to mention one of my favorite online sources for food. Bob’s Red Mill sells their grains, cereals and spices though their website. My coworker and friend Karin is always amazed when a box of flour/grains arrives for me at work. She says that I am the only person she knows who would receive grains by post. That may be true, but that needs to change because this is an amazing source for hard-to-find grains and flours (Kamut! Spelt! Almond Flour! Organic!). The shipping is cheap and they arrive quickly. Try them, you’ll like them…and then you can be the office weirdo who gets flour in the mail.
Mixed Grain Granola
- 1 cup barley flakes
- 1 cup spelt flakes
- 1 cup old-fashioned oats
- 3 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup honey
- 1/2 teaspoon coarse salt
- 1 tablespoon safflower oil
- 1 cup sliced almonds
Preheat oven to 325° F. Mix flakes and oats in a medium bowl. Spread mixture on rimmed baking sheet, and bake, stirring every 10 minutes until light gold, 35 to 40 minutes.
Transfer to a large bowl, add the remaining ingredients, and toss to coat. Return to the sheet, and spread in an even layer. Bake, stirring halfway through, until golden brown, for 20 minutes. Let cool. Store up to 3 weeks.
***I think next time I make this I might try adding some shredded coconut to the mix for the second trip into the oven. Also, I might toss in some dried tart cherries at the end.