I figured that as I was drinking my cup of french press coffee (Stumptown Panama Carmen estate, made in my trusty Bodum Chambord 8-Cup Coffee Press) that I may break the silence by writing about breakfast.
You see, breakfast is rather tough for me. I get low-blood sugar fairly easily, so I really need to eat in the morning to stave off feeling woozy and getting cranky. The thing is, I also (like many people) consume most of my calories later in the day, which means I need a light, but effective, breakfast. So far, nothing has really fit the bill for me, but has lead to a lot of experimentation. One such experiment was making my own granola.
I came to making my own granola after 1) noticing the cost of granola and 2) noticing my once favorite cereal (due to high fiber and low calorie content) Kashi GoLean contained soy, which I try to avoid due to it’s connection to endocrine disruption. I’ve been playing around with the recipe, but it goes something like this:
Heat oven to 250°F
5 cups rolled oats (you can also use a rolled mixed grain, unflavored hot cereal mix)
1 cup wheat germ (you can omit and just add more oats, but this adds some vitamins)
1/2 cup Agave Nectar (can also use maple syrup or honey, but agave has a low glycemic index)
1/2 cup water
1 cups dried cranberries (or dried fruit of your choice)
1/2 cup almonds (or nuts of your choice)
3 tsp table salt
1 tsp ground cinnamon
Put the oats and wheat germ in a large mixing bowl. In a food processor, chopper or blender, add the agave nectar, water, dried cranberries, almonds table salt and ground cinnamon and process until the nuts and fruit are well chopped. Pour the processed ingredients over the grain mixture and combine with a wooden spoon until it is of the same texture. Use a cookie/jelly roll pan and spread out the mixture as evenly as possible. Put in the oven for 60 minutes, then turn off the oven, leaving the granola in for a bit longer to dry out. (I usually leave it in for a couple more hours)
The longer you leave it in the warm oven, the crunchier it gets. Also, the more moisture you draw out of it, the longer it will keep in your cupboard. I use Snapware 11 Cup Airtight Flip-Top Container for keeping my granola fresh. Also works well if you buy cereal in bulk.
The one thing about the granola that bugs me is that it’s not a low calorie breakfast. In Weight Watchers terms, one serving (1/2 cup) of my homemade granola, like most granola, comes out at between 4-6 Points per serving, depending on the nut and fruit content. This is high-quality grains, though, not some weird twig mash from Kashi. I have to believe it is a better food, especially since the ingredients can be purchased in bulk, without a lot of packaging. It’s still not my perfect breakfast. It’s worth it, though. You can make a more than a weeks worth of cereal in one evening. The price is nice, too.
Alright, now that my coffee cup is almost empty, it’s time for me to go towards the rest of my day. Where’s my apple?