Once you’re no longer in the throes of morning sickess, don’t be surprised to wake up feeling ravenous. Whip up a batch of homemade granola that’s loaded with monounsaturated fats, thanks to a healthy helping […]
Once you’re no longer in the throes of morning sickess, don’t be surprised to wake up feeling ravenous. Whip up a batch of homemade granola that’s loaded with monounsaturated fats, thanks to a healthy helping of walnuts (or hazelnuts) and oats, to support your baby’s brain and eye development and keep your cholesterol in check.
We love this special blend developed by a personal trainer and featured in Super Foods Rx for Pregnancy: The Right Choices for a Healthy, Smart, Super Baby ...
3 cups rolled oats
½ cup oat bran
½ cup wheat germ
1 cup walnut (or hazelnut) pieces
¾ cup sliced almonds
½ cup pumpkin seeds
¼ cup chia seeds
¼ cup dried cranberries
¼ cup currants
½ cup brown sugar
¼ cup agave
¼ cup dark honey
¼ cup almond butter
1 tablespoon water
1 tablespoon vanilla extract
1 tablespoon extra-virgin olive oil
1 tablespoon ground cinnamon
1 teaspoon ground cardamon
½ teaspoon salt
In a large bowl, combine the oats, bran, wheat germ, nuts, seeds, cranberries and currants. Set aside.
Preheat the oven to 325 degrees.
Combine all of the remaining ingredients in a medium saucepan, and stir over medium heat for three minutes.
Stir the sweet mixture into the dry mixture, and transfer the granola to a 15×10 inch jelly roll pan. Bake for 30 minutes. Remove from the oven, and cool for 15 minutes before serving.
Store leftovers in the pantry or cupboard for up to one week in a lidded glass container.