Maple Almond Granola from Healthy In A Hurry

Newly out, Healthy in a Hurry: Simple, Wholesome Recipes for Every Meal of the Day, is a gorgeous cookbook to wander through. The foreword says it all “The first is choosing lots of fresh, unprocessed foods, and the second is having a foolproof plan to get you in and out of the kitchen quickly“. Indeed, this book does that. I made the granola while our toddler was napping and the baby was temporarily happy. It was quick, easy and very delicious – but more so meant I had gotten a breakfast and snacking item made and we’d be stocked for a week or so.

The book follows a lot of the principles we already follow – whole grains, minimally processed, healthy fats, lots of veggies and fruit and low on the salt. For us the book is a good fit. The book isn’t vegetarian, it embraces a variety of foods – especially the so-called “Superfoods”, of which they talk in detail about their top 30, ranging from apples to beans to nuts and whole grains – and everything in between.With each “Superfood” they go into detail on how to buy, use, store and quick tips on using to get you going. The book does have plenty of vegetarian friendly dishes to choose from.

You won’t starve with this cookbook, rather you will be tempted to actually use the book and let me add that often I only try one or two recipes in a cookbook. This book has many I want to try.

Granola for snacking…..

Maple Almond Granola (Page 33)

Ingredients:

• ¼ cup sunflower oil (called for canola)
• ½ cup Grade B pure maple syrup
• ¼ cup honey
• ¼ tsp fine sea salt
• 4 cups old-fashioned (rolled) oats
• 1¼ cups almonds, coarsely chopped
• ¼ cup dried cranberries

Directions:

Preheat oven to 325°. (Directions call for lightly oiling a 12×15″ baking pan with 2 tsp more oil, I did not, I used a large rimmed baking sheet.)

In a large bowl, whisk together the oil, maple syrup, honey and salt. Stir in oat and almonds, mixing to coat them completely. Spread evenly in pan and bake, stirring every 10 minutes, until mixture is golden brown, 30-35 minutes. Let cool completely, then stir in cranberries. Store granola in an airtight container at room temperature for up to 12 weeks.

~Sarah

FTC Disclaimer: We received a copy for potential review.