This filling and energy packed granola isn’t only healthy, but it’s super easy to make, tastes great and is a super convenient snack.
It’s good on yogurt, of course, but the reason I made some now is that I’m about to go on a trip to Europe. Airplane food has never been great, especially the food on American based airlines. But with a bag of this, the flight shouldn’t seem so long and arduous. Plus, if I eat some right before landing in Berlin, I might be able to stay awake through the afternoon and adjust to the time difference.
The fruits–full of natural sugars and high-glycemic–will convert to usable energy quickly, meaning there won’t be any lag between my snack and having to translate all the German words. Nuts, on the other hand, are more of a “slow burn” food, and will supply energy over several hours. This way, I won’t crash as soon as we venture into the city.
Obviously, it’s a great snack or meal supplement for at home as well, but I thought a good way to kick off my travel posts over the next two weeks would be with this travel tip: bring your own food, because it’s going to be healthier than the airplane food. In addition, airplane food is only served at mealtimes, which is a struggle if you sleep on planes or happen to be hungry at non-appointed intervals. I hope you guys enjoy this recipe, and I look forward to telling you about my travels.
- 2 cups rolled oats
- ¼ cup chopped almonds
- ¼ cup chopped walnuts
- 1 tablespoon cinnamon
- 2 tablespoons melted coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 egg white
- ½ cup raisins
- ½ cup dried cherries
Preheat the oven to 350º F.
In a large bowl, mix the oats, almonds and walnuts until evenly distributed. Then, add the cinnamon and stir until combined.
Add in the coconut oil, honey and vanilla, and mix again until the mixture is coated.
Stir in the egg white until clumps of granola form.
Spread the granola on a baking sheet lined with parchment paper. Bake for 20 minutes until the oats and walnuts are golden brown.
Let cool completely on the baking sheet, then transfer to a bowl and stir in the raisins and dried cherries.
Store in a plastic container or mason jar up to two weeks.