Things change, but they also stay the same. So goes it with LA-Style Granola Take No.2 – the lastest little jewel from the Bijouxs kitchen.
Yes, I am a bit granola crazy, as you can see from my blog. As a kid in the 70’s granola was my go-to food. My all time favorite is LA-Style Granola that I posted a few years ago. But now as times change, I have altered my favorite to include some new twists, and lighten things up a bit.
LA-STYLE GRANOLA TAKE NO.2
Staying flexible and open to new ideas is a healthy way of life. I have been working on some recipes for a friend that will work into her Plant Paradox program, this one is close to the mark. With a few simple changes LA-Style Granola No. 2 recipe is lighter, using puffed millet, and far less sugar by substituting a healthy sugar-free maple syrup. Seeds are replaced with hemp hearts, balanced with blanched almonds and pecans. Some dried fruit is added after baking, that is optional. And being a typical Hollywood-centric LA native, I am very accustomed to “take 2”, another chance for another version of a line, or in this case a recipe.
As usual, I have roasted my granola to a lovely deep golden bronze, the way I prefer it, however less time in the oven will produce a lighter roast. This granola makes a great bowl, with yogurt and fruit as pictured here, or crunchy topping to add to desserts, fuit salads, or simple as a grab and go snack.
LA SIMPLE GRANOLA
This recipe is really easy, just mix all the dry ingredients in a bowl, pour over the sweet syrup mixture, toss and bake. You do need to watch to make sure the granola does not brown too quickly. Toss lightly half way through baking to achieve a lovely, even crunch. Add desired dried fruits after baking. Store in glass jars refrigerated, or airtight bags in the freezer.
LA-Style Granola Take 2, another little jewel from the kitchen.