There is a cozy little bed-and-breakfast nestled in the New Mexico mountains that is one of my favorite places to stay on our seldom away-from-home adventures. The breakfast is from-scratch and amazing, and always includes a side of the house-made granola served with plain yogurt. The granola is so yummy that I had to re-create some for our home. Maple Brown Sugar Granola is crispy, sweet, and delicious.
Ideally, all of the whole grains we eat would be soaked to reduce anti-nutrients such as phytic acid (which are present in all whole grains, and block absorption of minerals such as calcium and magnesium). However, rather than aiming for dietary perfection as I did for years (and ended up stressed and overworked), I am at the place in our real food journey where we are finding balance and a diet that we can maintain for the long-term. This granola is not soaked, so I consider it to be a compromise food, which means that we enjoy it, but don't overdo it.
Maple Brown Sugar Granola
(inspired by Bear Mountain Lodge Granola) Makes ~8 cups of granola
7 cups extra-thick rolled oats
3/4-1 cup real maple syrup
1/3-1/2 cup sucanat
1/2 tsp fine-ground celtic sea salt
3/4 cup (1&1/2 sticks) butter, melted (preferably from grassfed cows)
Preheat the oven to 300 degrees F.
In a large bowl, combine the oats, salt, maple syrup, and sucanat. Mix to combine.
Add the butter and mix until well-combined.
Line two large baking sheets with parchment paper or silicone mats. (I love to use my Exopat silicone mats for this recipe.)
Divide and spread the granola evenly on the two sheet pans.
Bake at 300 degrees F for 30 minutes, then turn/stir the granola.
Reduce the heat to 275 degrees F. Bake for another 15 minutes and turn/stir the granola. The granola will be done when it is lightly golden brown. If necessary, cook for an additional 15 minutes at 275 degrees F.
Remove from oven and cool.
Store in airtight containers. I like to store it in the fridge so there is no rush to consume it quickly, but it will easily store for a couple weeks at room temperature.
This granola is great as a breakfast cereal or, my favorite, sprinkled over plain whole milk yogurt and topped with dried blueberries. Yum!
What are your favorite compromise foods?
This post is part of Weekend Potluck!
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