Over the summer the New York Times published a survey looking at nutritionists’ vs. public perceptions of healthy foods. They found that granola was one of the foods that generally have a public perception of being healthy but that nutritionists ranked as unhealthy. I think the main reason for this view of granola as unhealthy is that most commercial versions are packed with sugar. That’s one reason I make my own granola and don’t buy commercial varieties (it’s also really expensive to buy versus making it yourself).
I first started making my own granola many years ago after seeing Alton Brown make this recipe on Good Eats. I came to realize though that this recipe has a ton of sugar just like most commercial granola and gradually started cutting back on the sugar. My current recipe has six times less sugar than the original one and I honestly like it better. Here’s a simple recipe if you want to give it a try yourself.
3 c. rolled oats
1 c. nuts and/or seeds (I usually use cashew pieces, chopped walnuts and pumpkin seeds)
1/2 tsp. salt
2 Tbs. maple syrup
2 Tbs. canola oil
Just mix all these ingredients together well in a large bowl then spread on a baking sheet. Bake in a 300 degree oven for 30 minutes then turn the oven off and leave the granola in for another 15 minutes. That’s it! Super easy and healthy too!
We hope everyone had a wonderful Thanksgiving! We had a fairly typical Thanksgiving meal this year, with the centerpiece being a puff pastry vegetable pie layered with kale, butternut squash, and mushrooms. The puff pastry was a modified version of this Emeril recipe, using Earth Balance instead of butter. We also had roasted potatoes and beets (the 3-year-old loves beets), steamed green beans and cranberry sauce. Sometimes we do a more complex cranberry sauce recipe, adding other fruit or spices but this year we kept it super simple. It perplexes me why people buy cranberry sauce in a can because if you buy a package of fresh cranberries there’s usually a recipe right on the bag and it couldn’t be simpler: toss the fresh cranberries in a saucepan with water and sugar and simmer until the cranberries break down and start to thicken.
To wrap up the meal we had a pumpkin pie. Though it wasn’t actually made with pumpkin but rather with butternut squash. We had a huge volunteer butternut squash patch sprout from our garden this year and we still have quite a few of the squash stored in our basement. It’s fairly interchangeable with pumkin so keep that in mind next time you want to make pumpkin pie!