Cal Fit member and award-winning baker Greg Berger of Fresh Bread Daily joins us today to share the nutritional delight that is homemade granola. Skip the processed foods in the cereal aisle, and make this fresh--you'll never want to go back! Here's Greg's original (and simple) recipe with step-by-step instructions.
Granola makes a super easy breakfast and a great afternoon snack. Add some milk (dairy or non-dairy) or yogurt, toss in some fresh seasonal fruit, and you’ve got yourself a nutritious and filling meal! This recipe can easily be altered to your taste. Switch out the nuts if you don’t like these. Use honey instead of the brown sugar and maple syrup. You can use olive or vegetable oil if you don’t like the coconut flavor. And if that’s the case, just leave out the coconut altogether!
The easiest and cheapest way to make this is to visit your bulk bins at your local grocery. That way, you can get just a cup or so of each ingredient, rather than having to buy a big bag of nuts.
For the breakfast bowl, used whatever you have on hand. I happened to have fresh figs on hand when I made this for you, but any chopped up fruit or berries work great here.
- 3 cups rolled oats
- 1 cup sunflower seeds
- 2 tablespoons chia seeds
- 1 cup cashews
- 3/4 cup shredded sweet coconut
- 3/4 teaspoon salt
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 cup dried fruit (cherries, raisins, craisins, etc.)
Preheat oven to 275 degrees fahrenheit.
In a large bowl, combine the oats, seeds, nuts, coconut and salt.
In a separate bowl, combine the brown sugar, maple syrup, and oil. (Heating in the microwave for just a few seconds can make this a little easier.) Stir together until sugar is mostly dissolved.
Combine both the wet and dry mixtures. Pour onto 2 baking sheets lined with parchment paper. Bake in preheated oven for about an hour, stirring gently every 15 or so minutes, until golden in color.
Remove from oven and pour baked mixture into a large bowl. Add the dried fruit and stir to mix. Serve warm from the oven, or store (once cooled) in an airtight container.
Granola Breakfast Bowl
- 3/4 cup of granola
- 1 cup Greek yogurt
- 2 fresh figs, or other fresh fruit of choice
- honey to taste
In a bowl, layer the yogurt, granola and fruit. Finish by drizzling with honey.
Born and raised in Ohio, Greg moved West first to Chicago then to San Francisco, before settling in Sacramento. He owns a design studio in Sacramento called Pomegranate Design that focuses on graphic design for non-profits and the restaurant industry. After reading a book about sourdough bread, he took up baking as a hobby. Since then, baking has become a passion and a side hustle. He has won blue ribbons for the past 4 years for his breads at the California State Fair, has created bread recipes for some of Sacramento's top restaurants, and has baked buns and rolls for charity events like the Sacramento Burger Battle and the Sacramento Sausage Fest. Greg is the author of Buns & Burgers. You can find for of Greg's food on Instagram @thefreshbreaddaily and online at The Fresh Bread Daily.