Homemade Sugar-Free Granola, by Jessica Gioglio
Feel free to call me crunchy, but I love making my own granola. Making it at home is incredibly easy and allows you to tailor the amount of sweetness, crunch and spice to your preference. Inspired by one of my favorite cookbooks Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery, I customized their famous sugar-free granola recipe to suit my preferences. Because let’s face it, when you’re cooking, it’s all about you, my friend! You’ve gotta like the final product before you can possibly fathom serving it up to another person…
With only seven ingredients, this recipe can be whipped up in a flash and makes four cups of granola. Start by preheating the oven to 325 degrees. Then, pour two cups of old fashioned oats, one cup of raw sliced almonds, one cup of pepitas and one tablespoon of wheat germ in a medium sized bowl. Add in two tablespoons of sunflower oil and 1/4 cup of apple juice. Finish by topping with a hearty amount of spice. I personally enjoy tons of cinnamon, but combinations of cinnamon, pumpkin pie spice and nutmeg are also delicious.
Pour onto a cookie sheet with parchment paper and bake for 45 minutes, stirring every fifteen minutes to enhance the amount of toasty, crunchy-ness. The result is a hearty, aromatic granola that’s the perfect topping for plain Liberte yogurt, berries and a light drizzle of honey. Buon Appetito!
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