Nutty Whole-Grain Granola is a recipe that’s loaded with nuts, oatmeal and millet. It’s the perfect homemade granola to snack on, stir into yogurt, add in to cookies or as an ice cream topping.
I have a love-hate relationship with granola. I love to eat it. I hate looking at the nutritional information on most brands. 250+ calories for just one serving of granola is just crazy. I’ve been looking for the right homemade granola recipe and I finally came across one in the September Issue of Cooking Light Magazine.
Nutty Whole-Grain Granola is a simple recipe that comes together in 30 minutes. This homemade granola has 3 kinds of nuts – almonds, pecans and hazelnuts. Uncooked oats and millet are healthy whole grains and give this granola some crunch. Nutty Whole-Grain Granola does have a slight sweetness. Brown sugar, a little melted butter and corn syrup help the granola caramelize in the oven. If you don’t want to use corn syrup, I think honey would be a fine substitute. Also, feel free to go off the recipe to use your favorite nuts or dried fruit. Cooking Light’s recipe called for walnuts. I’m not a huge fan of walnuts, so I used pecans instead. Make this recipe your own.
Since I’ve made this granola, it’s been my (and Jim’s!) favorite snack! Anytime I start getting those little hunger pains, I grab a handful of Nutty Whole-Grain Granola. It’s a must better option than some of the other snacks I have in the pantry. It’s been my add in to my morning Greek yogurt. I’ve even used it as a topping with fruit and a little cool whip! It’s such a versatile granola recipe. I think I’m in love.
I’m so happy I found this granola recipe in Cooking Light! I think I’m going to use Nutty Whole-Grain Granola as a base to create different flavored granola recipes. My head is already spinning with ideas! Do you have a favorite granola flavor or dried fruit/nut mix?
- 2 cups old-fashioned rolled oats
- 1 cup packed brown sugar
- 2/3 cup uncooked millet
- 2/3 cup dried cherries
- 1/4 cup pecans
- 1/4 cup roasted, salted whole almonds
- 1/4 cup hazelnuts
- 3/4 teaspoon kosher salt
- 3 tablespoons butter, melted
- 2 tablespoons light-colored corn syrup
- 1 large egg white
- Parchment paper
- Cooking spray
- Pre-heat oven to 350 degrees.
- In a large bowl, combine the first 8 ingredients. In a smaller bowl, combine and stir melted butter, syrup and egg white. Make sure the melted butter has cooled or else it will cook the egg white. Drizzle butter mixture over oat mixture. Mix well using your hands. Line two rimmed baking sheets with parchment paper. Coat with cooking spray. Spread mixture in a single layer over baking sheet.
- Bake for 10 minutes. Remove from oven and stir. Return to oven and bake for another 10 minutes. Remove and stir again. Bake for an additional 7 minutes. Remove from oven and let granola cool. Store in an air tight container.
Recipe from Cooking Light Magazine, September 2013