Have you ever heard of the Nordic Way of eating? I’m currently reviewing a cookbook about it and was inspired to try making homemade granola for the first time this past weekend. I can’t believe it has taken me this long to give something so simple a try!
I’ve been on a “low carb/low sugar” kick for awhile, especially in-between indulgent food trips, but this recipe is low in sugar and has lots of protein to boot. I’ll have more about the cookbook posted next week (along with a GIVEAWAY!), but in the meantime I thought I’d share one of the recipes inspired by it to give you a little taste.
Their homemade granola recipe originally called for rye flakes, which I had a hard time finding at our local grocer, even the health foods store. So, I experimented a bit and added quinoa flakes (did you know that was a thing?) and hemp seeds I found in the cereal section of my local grocery store.
Homemade Granola With Blueberry & Hazelnuts
Homemade granola sprinkled on plain Green yogurt or Skyr is my new favorite breakfast. Give it a try this week! This recipe makes a big batch, so I have it stored in a large mason jar. And if you want to test out another recipe from the Nordic Way, I recommend this Farro Salad.
- 1 cup whole raw almonds
- 1 cup hazelnuts
- 1/2 cup raw pumpkin seeds (pepitas)
- 2/3 cup old-fashioned rolled oats
- 1/3 cup quinoa flakes
- 1/3 cup hemp seeds
- 1/3 wildflower honey
- 2 tablespoons light brown sugar
- 3/4 cup dried blueberries
- 1 tablespoon chia seeds
- Preheat oven to 350.
- Spread hazelnuts on a baking sheet lined with parchment paper and bake for 10 minutes.
- Transfer the hazelnuts to a kitchen towel and let cool for 10 minutes. Increase oven heat to 425.
- While the oven is re-heating, use the kitchen towel to rub off the skins (it's okay if some skin remains), then pour the hazelnuts into a quart sized sandwich bag, and using a wooden spoon, break them up into halves and quarters.
- Spread the hazelnuts, almonds, pumpkin seeds, oats, quinoa flakes, and hemp seeds over the same prepared baking sheet and bake for 10 minutes.
- Remove from oven and drizzle with honey, brown sugar, dried blueberries, and chia seeds. Cook for an additional 5 minutes or until granola is slightly browned.
- Let cool completely. Store in an airtight container. A 1/4 cup is a serving.
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