Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may need to explore the bulk-food section of your grocery to gather these ingredients, but the extra shopping time will result in a sweet, salty crunch, laden with dried fruit.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup kamut flakes or kamut puffs
- 1 cup spelt flakes
- 2 tablespoons black quinoa
- 2 tablespoons millet
- 2 tablespoons buckwheat groats
- 1 tablespoon teff (an African cereal grain)
- 1 tablespoon amaranth
- ¾ cup honey
- ½ cup granulated raw sugar
- 2 teaspoons sea salt
- ¾ cup canola oil
- ¼ cup Marcona almonds
- ¼ cup seedless raisins
- ¼ cup dried apricots, coarsely chopped
- ¼ cup dried currants
- ¼ cup dried cranberries
- Nutritional Information
Nutritional analysis per serving (6 servings)
881 calories; 33 grams fat; 2 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 140 grams carbohydrates; 12 grams dietary fiber; 70 grams sugars; 15 grams protein; 785 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 6 cups (6 servings)
Preparation
- Heat oven to 250 degrees. Line a large baking sheet with parchment paper, and set aside.
- In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth. In a separate bowl, whisk together honey, sugar, salt, oil and almonds. Add to the bowl of grains and mix until well combined.
- Spread mixture evenly across baking sheet. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools. Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely. If necessary, break up clumps into smaller pieces. Store in an airtight container for up to 1 week.
1 hour 15 minutes
Dining and Cooking