HELLO INTERNET. I’m back! I took a bit of a hiatus from blogging to focus my mental energy on my clinical dietetic internship this past summer. For 12 weeks I worked at a big hospital in Charlotte, NC, and had a really fabulous time exploring the city in my free time. Now, I’m back in Los Angeles for the fall! In about a week I’ll start working with a private practice RD here, learning all the ropes of nutrition entrepreneurship, and then spend November writing my master’s paper. In December I’ll graduate with my MPH and be eligible to FINALLY take the RD exam! I miss North Carolina already, but I also love SoCal. It’s crazy to feel like I can literally do whatever I want and go wherever I want after graduation. One step at a time… For now…
Granola! One of the RDs this summer told me (literally she yelled it across the office from her cubicle to mine) a recipe for homemade granola, which I scribbled on a sticky note, and then changed slightly according to what sounded good and what I had at home. If any of you recipe developers out there are like, “HEY that looks like my recipe,” lo siento y muchas gracias, credit to you for this recipe inspiration ❤
I am much more of a yogurt or kefir + granola person than a cereal + milk person, but you can actually also use this granola as a cereal too. It’s got a boost of carbs + fiber, a good amount of protein and Omega-3 fats, delish flavors, and a mad crunch. The secret to the crunch?? EGGS, which make this recipe decidedly #notvegan, but actually add some extra protein, choline, other micronutrients and fat as well! Moral of the story, this is a great breakfast or snack, and it is pretty dang easy to make.
Make it your own by choosing your favorite trail mix or nut/seed/dried fruit (and even chocolate) combo — Trader Joe’s has so many option to choose from. You can add ground flax for some extra Omega-3s too. I did this in recipe testing round 1, but then I left my giant bag of ground flax in NC… still plenty tasty and nutritious without! The recipe below is what worked the best in recipe testing round 2 with the ‘Oh My! Omega Trek Mix’ (cranberries, almonds, walnuts, pumpkin seeds, pecans and pistachios).
Ok you crunchy granola hippie, get cooking!
Super crunchy, just like you.
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 2 eggs
- *optional: 2 T ground flax
- *if using unsalted trail mix: dash of salt
- splash of vanilla
- 2 tsp cinnamon
- 3 1/2 cups oats
- 1 cup unsweetened coconut, flaked or shredded
- 2 cups your favorite trail mix
2. In a large pot over very low heat, whisk together brown sugar, honey, oil, eggs, flax and salt (if desired), vanilla, and cinnamon. If egg begins to cook, turn off the burner, you just want a bit of warmth to adequately mix these ingredients.
3. Add oats, mix well to coat with the sugar mixture.
4. Mix in coconut, then mix in trail mix.
5. Spread the mixture evenly on the greased cookie sheet.
6. Bake for about 1 hour total. Every 20-30 minutes, take granola out to stir. It will be done when it is golden brown.