Chef Vanessa Lane, of The Lido Restaurant, has created a high protein, low fat breakfast for guests to enjoy. Most granolas on the market today contain too many rolled oats and have very little integral fiber. Vanessa incorporated quinoa for protein, flax for dietary fiber, sesame seeds for calcium and maple syrup to sweeten. She cut out all oil to make this tasty meal fat free. It sounds pretty great, right? She thinks so, and has proudly named it Vanessa’s Super Good Granola. You can make it yourself with her simple recipe.
Vanessa’s Super Good Granola
The key to making the perfect granola is to bake the ingredients at low temperatures, between 275 - 300 degrees. Toss midway through so that way the maple doesn’t burn. And add any dried fruit once the granola is baked and cooled, never before.
1 C of rolled oat
2 C containers of steel cut oats
1 C flax seeds
1 C pumpkin seed
1 C quinoa
1 C sesame seeds
1 C shredded sweetened coconut
1 C slivered almond
4 C of maple syrup
1 Tbs cinnamon
3/4 c dried cranberries (optional)
3/4 c dried cherries (optional)
1. In a large container mix the following ingredients: rolled oats, steal cut oats, flax seeds, pumpkin seeds, quinoa, sesame seeds, shredded coconut, slivered almonds, and cinnamon.
2. Once tossed, slowly add the maple syrup.
3. After everything is evenly coated in maple syrup, spread thinly onto sheet trays.
4. Bake at 300F for 30 minutes.
5. Take sheets out of oven. Toss and slide back in the oven for another 30 minutes.
6. Remove from oven and cool completely. Add dried fruit (optional). Toss together, place in an airtight container and store at room temperature.