Homemade Granola (hold the agave nectar)

Granola with fresh blueberries

I have made the switch to granola with blueberries and skim milk for breakfast. I love the combination with the blueberries. I could probably eat it for breakfast, lunch and dinner; that’s how much I love it. This is a basic granola recipe. You can, of course, customize it. Add raisins after the granola has cooled or use a different combination of nuts. Anything goes, really.

  • 2 cups old fashioned oats
  • 1/2 cup almonds, chopped
  • 1/2 cup walnuts, chopped
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 1/2 tsp vanilla
  • 1/4 cup canola oil

Mix all ingredients well and spread on a cookie sheet (jelly roll pan) and place in a preheated 350F oven for 20-30 minutes.

Make sure to stir the mixture often so that the edges don’t brown too quickly.

I had been previously contemplating trying this with agave nectar instead of honey. I have seen a lot of “healthy” websites using it, especially in vegan dishes. I did a little research and came to the conclusion that honey and maple syrup are natural sweeteners where agave nectar is not. Click here for more on that.

Granola is good on anything from ice cream to yogart to cereal or as just a quick snack to get you through to your next meal. You could use this as a base for granola bars as well.

What do you think of agave nectar? Do you use it in place of honey?

I would love to hear from you!

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