Low Glycemic Granola Recipe

How would you like to make delicious low-glycemic granola at home, with minimal fuss?

Here’s the quick and easy recipe for one of my staple foods, developed after a number of experimental tries.

I use as many organic ingredients as possible, as denoted in the recipe itself. This will make about 4 cups of granola with a prep time of under 10 minutes and a cooking time of 30 min.

Ingredients:

3 cups thick rolled oats (Bob’s Red Mill, Organic)

½ cup raw sunflower seeds (organic)

½ cup crushed raw cashews (organic)

2 tbsp. (1/8 cup) olive oil (Bartolli’s extra virgin)

1/2 cup apple juice (organic)

9 packets Splenda (yes, it is safe)

Directions:

Pre-heat oven to 320 degrees F

Place oats, nuts and seeds in large bowl. Use your hands (wash them 1st) to thoroughly mix all ingredients

In separate small bowl, add Splenda to the apple juice – stir well until dissolved – and then add the olive oil

Add liquid mix to dry oats/nuts mix, and thoroughly mix with both hands

Spread mixture evenly onto foil-lined baking pan. (Try to keep mixture away from edges of pans, as reflective heat may over-toast near edge)

Bake for 15 minutes @320 degrees, remove briefly and redistribute the mixture for even cooking, then bake for another 15 minutes.

Remove from oven and allow to cool before storage.

Store in plastic container in the freezer

That’s it…enjoy