And since we started eating a more plant-based diet, I've taken to laughingly referring to us as "crunchy granola types." How else did the husband lose 25 pounds after getting married? Yup, we changed what's in our cupboards and our fridge. The more we've been talking about it, though, the more we've come to the conclusion that eating healthier (and of course we have days when we don't) is a matter of simple stewardship of the bodies God has given us (Romans 12:1).
That said, we have literally become "crunchy granola types" for breakfast. It's homemade, it's filling, and let's just say it keeps everyone in this household regular. Enough said.
And now, we're sharing our recipe with the world. You can top your yogurt with it. Put it in a nice jar as a gift. Add a little crunch to your morning routine. Without further adieu, here it is:
The Burdens' granola recipe:
(makes 14 cups!)
-10 c. oats
-1 c. chopped almonds
-1 c. chopped pecans or walnuts
-1 c. sunflower seeds
-1 c. ground flaxseed
-2 T. cinnamon
-1/2 c. oil
-1 c. honey or agave nectar
-1/2 c. water
-1 1/2 t. vanilla
Preheat oven to 300 degrees. In a large bowl, mix oats, nuts, sunflower seeds, and if using, flaxseed meal.
In a separate bowl, mix oil, honey, vanilla, cinnamon, and water. Add the wet ingredients to the dry ingredients and mix until well combined and lightly moistened. Bake for about 25-30 minutes on jelly roll pans, mixing halfway through. Remove from oven when golden brown. Keep in airtight container.
(Note: you can experiment with cutting down fat by reducing nuts and oil, and reduce sugar by using less honey/agave nectar and more water. You can also go more healthy if you have a sturdy blender that can whiz dates and water, then coat the dry ingredients in that and bake.)