Do you have any idea how much sugar is in most store-bought cereals and granolas? I didn’t really think about it. Muesli and granola – that’s healthy, right? Well it can often have the appearance of being healthy while being a sugar bomb for your breakfast bowl!
Here is a yummy recipe for WFPB granola. I ate mine with some plain soy yogurt and blueberries. So yummy!
Moscovites, if you are looking for soy yogurt, this is the one I have been able to find at Ashan:
If you aren’t doing the plant based “thang” you can still enjoy this with some plain regular or greek yogurt and your favorite fruit. Beware of flavored yogurts though…lots of sugar in there usually!
Banana Almond Granola adapted from Forks Over Knives
- 8 C. rolled oats
- 2 C. dates, pitted and diced up
- 2 ripe bananas, peeled and sliced
- 1 tsp. almond or vanilla extract
- 1 tsp. salt
- Preheat the oven to 275°F.
- Add the oats to a large bowl and set aside. Line two large baking sheets with parchment paper.
- Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium-low heat for 10 minutes. Add a little more water if needed to keep the dates from sticking to the pan.
- Remove from the heat and add the mixture to a blender or food processor with the bananas, extract, and salt. Blend until smooth and creamy.
- Add the date mixture to the bowl with the oats and mix well. Divide the granola between the two prepared baking sheets and spread out evenly.
- Bake for 50 minutes, stirring every 10 minutes, until the granola is crispy. At 50 minutes mine still wasn’t quite crispy, so I turned the oven up to 350°F and baked it for a little longer.
- Remove from the oven and let cool. (The cereal will get even crispier as it cools.)
- Store the granola in an airtight container.