A Healthy Homemade Hippy Snack
When we’re out and about or on the go and begin to feel those gnawing little hunger pangs, it is tempting to grab a gooey candy bar or an icing-laced sweet roll to get that blood sugar back up and give us that mid-day pick-me-up we so desperately need.
I could list all the unhealthy ingredients in a candy bar or doughnut but chemistry was never a strong suit of mine and I’m not sure I have the room here.
Today we are offering up a healthy trail-mix that you can make at home and take with you to enjoy whether you are stuck in city traffic or hiking through the woods. This delicious blend of wholesome ingredients is not only good for you, but simply delicious as well. Since you make it at home, you know exactly what is in there. Kids eat this stuff up…so to speak.
What I love about this recipe is that it is screaming for modification to suit your taste. For example, you can leave out the coconut if wish, or substitute flax seed for sunflower seed, dried cranberries in lieu of raisins…you get the idea. Essentially, once you have the basic recipe, you can customize the ingredients to include whatever healthy additions that fit your fancy.
So when hunger strikes, you can avoid that drive-in burger joint and enjoy this sweet little treat that is the perfect snack when you need an energy boost or just something to hold you over until supper.
Delicious by the handful or sprinkled over yogurt, you will enjoy this I am sure.
Here’s the recipe.
3 cups of uncooked regular oats
½ cup of flaked coconut
½ cup of whole, natural almonds
¼ cup of regular or honey-crunch wheat germ
¼ cup sunflower kernels
¼ cup plus 2 tablespoons of your favorite honey
¼ cup vegetable oil
2 tablespoons of brown sugar
1 teaspoon of vanilla extract
¼ teaspoon of salt
¾ cup of raisins
Preheat the oven to 350 degrees. Combine the first five ingredients in a large bowl; stir well, and set aside.
Combine the honey and next 4 ingredients; pour over the oat mixture, and stir well. Spread granola onto a lightly greased 15 x 10-inch baking sheet.
Bake at 350 for 25 minutes or until golden, stirring every 5 minutes. Let it cool then stir in the raisins.
Store in an airtight container in a cool, dry place for up to a month and a half.
Yields: 51/2 cups.
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