Granola-crunchy goodness, typically packed with fat, and high amounts of refined sugars. Well, step on back…this one is delicioso! We added no fat to this recipe. Oats do have naturally occurring unsaturated fats, that help to lower cholesterol. We added a little bit of local maple syrup and toasted until crunchy. It makes an awesome topping to smoothies, fruit whip desserts, as a breakfast bowl with some fresh fruit and almond milk, or tossed into your mouth directly!
We love the warming spices of cinnamon and cardamom together. They blend well, and bring out the natural sweetness of the oats. Where we live in the northeast, we buy maple syrup by the gallon. We love the flavor it adds and the sweetness it brings to dishes. It does have a strong flavor, so you can’t add it to any recipe where you want to swap out refined sugar.
While we have been on a museli kick (soaking oats in milk and eating cold), this has been my go-to breakfast this week. I love the crunch it provides, different than the museli. Topped with fresh strawberries and raspberries-is there anything better than summer????!
Ingredients:
- 4 cups of oats (certified gluten free if needed)
- 1/2 cup of maple syrup
- 1 1/2 tbsp cinnamon
- 1 tbsp cardamon
- 1/4 tsp salt
Instructions:
- Preheat oven to 275
- Mix all ingredients in a bowl
- Place on cookie sheet
- Bake for 40 minutes, stirring every 15 minutes
- Stores great in jars
Nutritional Benefits:
- Oats are high in fiber: help to lower cholesterol, improve digestive health, reduce inflammation, helps to regulate blood sugar levels
- No refined sugars
- Good source of plant-based protein: 6.7 g per 1/4 cup, helps to build/repair tissues
- No added fats: healthy unsaturated fats
- Plant based-no cholesterol; heart healthy
- Vegan and Gluten Free: reduce inflammation in diet
- Good source of iron: helps improve oxygenation of blood
- 4 cups of oats (certified gluten free if needed)
- ½ cup of maple syrup
- 1½ tbsp cinnamon
- 1 tbsp cardamon
- ¼ tsp salt
- Preheat oven to 275
- Mix all ingredients in a bowl
- Place on cookie sheet
- Bake for 40 minutes, stirring every 15 minutes
- Stores great in jars
