Granola

How difficult was it to find a quick breakfast while I was on allergy free diet (from dairy, chicken eggs, and corn)? Very difficult!!! For one thing, I couldn't find any cereal without corn or corn derived ingredients. Yes, I found rice puff, but they tasted kinda plain.

In search for a quick breakfast idea, I found so many granola recipes. I tested out several recipes and decided to come up with one of my own. You can do the same too. If you are allergic to nuts, then omit the nuts in the recipe. Add what you can eat and omit what you cannot. Very simple, right?

The options to make granola are endless: nuts, seeds, dried fruits (raisins, dried apples, pineapples, apricot, cranberries, or mangoes), chocolate chips or chucks (add after granola is baked), coconut flakes or chips. Mix together dried pineapples, dried mangoes, and coconut flakes to make tropical granola. Be creative with your own granola.

Granola
4 to 6 servings

1 cup (3.5 oz) organic rolled oats (not quick oats)
1/2 cup (1.5 oz) sliced almonds
1/2 cup (1.8 oz) chopped cashews
1/2 cup (2.5 oz) raisins (Sun-Maid)
1/4 cup (1.2 oz) dried cranberries (Craisins)
1 Tablespoon flax meal
1 Tablespoon safflower oil
1/4 cup (2 oz) maple syrup

1. Preheat the oven to 350°F. Line the baking sheet with a silicon baking mat or a parchment paper.
2. Measure and add all ingredients into a large bowl.
3. Using a cleaned hand or a large spoon, toss all of the ingredients until mixed well.
4. Pour and spread them into a prepared baking sheet.
5. Bake in a preheated oven for 15 minutes.
6. Turn off the oven and leave the granola in the oven for another 5 to 10 minutes until golden brown.
7. Remove the granola from the oven and let cool.
8. Store the granola in a tight container for up to two weeks or in the refrigerator for up to four weeks. Enjoy the granola with milk, for ice cream toppings, for a nutritious snack, or give them to friends and family as presents.

Allergy Info: You can modified this granola recipe according to your allergy free diet.