Modifying Original Recipes to Fit Your Needs!

A blog about healthy eating, healthy living and happiness. Join me and I'll show you how easy it is to substitute, modify and enhance your favorite recipes to accommodate your special diet, all without missing a thing!

August 13, 2012

Classic Morning Granola

Today my friends... I have the day off. Yup, it's Monday morning, 8:00am and I'm still in my sweats, eating the wonderous granola I'm about to share with you, and planning out my day.

Lovely, isn't it?

Although I don't have to work today, I still woke up early.. 6:30am in fact. My better half leaves the house at 6:00am to head downtown for work. Needless to say.. we go to bed early. It doesn't bother me at all however, because I'm a non-traditional 22 year-old and actually enjoy starting my days off early to pack in all that I can.

So, you're probably wondering what all this has to do with this granola recipe? Well here goes...

I woke up, starving as usual, trying to figure out what I wanted for breakfast. Usually I have all of this planned out for my work days, but since today is different, I let it slide ;-) Another thing you should know, I am extremely indecisive, especially when it comes to food. This is about how my thoughts went while aimlessly wandering around the kitchen....

Banana muffin in the freezer? 

Nah... maybe for tomorrow. 

Soy yogurt? 

Eh.. had yogurt yesterday morning. 


Hmm... getting close...



The problem was... I didn't have any granola made. Well, I can certainly fix that. I thought, I'll just whip up a quick batch. And so... that's exactly what I did.

Classic Morning Granola
1/3 c apple juice
2 tbsp safflower oil
1 tbsp honey
1 tbsp grade A maple syrup

1 c gluten free rolled oats
1 c walnuts (chopped)
6-8 brazil nuts (chopped)
1/4 c pumpkin seeds (raw or roasted is fine)
3 tbsp ground flaxseed
1 tsp cinnamon

Preheat oven to 350 degrees. Combine the wet ingredients in a large skillet, heat to combine. Add all dry ingredients to skillet, stir until fully mixed. Line a large baking sheet with a silpat or parchment paper and add granola to sheet. Bake for 5 minutes, remove and stir (continue this pattern twice more - a total cooking time of 15 minutes.) Finally, set to broil for 2-3 more minutes (watch carefully, I was about 20 seconds away from burning the whole batch - once it starts to brown, it does so very quickly!) Remove from oven, let cool and start munching.

Store on the counter in a large mason jar or any air tight container.

The beauty that arises from a day off... you can wake up, take the time to make a magnificent breakfast, and share it for all to enjoy.

Last but not least... here are the healthy facts

Per 1/3 cup serving
278 calories
18g carbohydrates
5g fiber
7g protein
6g sugar

Oh, and in case you were wondering... my breakfast turned out to be a delicious granola breakfast bowl.
Step 1: half banana cut into pieces

Step 2: add deliciously fresh, ripe blueberries

Step 3: top it all with my classic morning granola and a touch of rice milk

Perfection. Breakfast at it's finest.


  1. This looks really tasty! I need to make something like this for when I'm out and about. Lots of tastyness and protein. It's always a challenge for me to find safe, cross contamination free nuts but when if I can find safe walnuts and brazil nuts I'll definitely give this a try :)

  2. Hi Gluten Free Traveller! This recipe is simple to make and can easily be adjusted to fir your tastes, or to change up your on-the-go snacks! I buy my nuts and seeds at Vitamin Cottage, they package them in separate bags rather then selling in bulk. The price is a tad bit more but definitely worth it to avoid cross contamination. Hope this helps!