Lunch: Cinnamon Vanilla Granola

Recipe by Mazola® Delicious as a snack, sprinkled over fresh fruit or yogurt. Or use as an easy topping for a fruit crisp.

This recipe includes fertility superfoods such as:

Cinnamon, Wheat Germ, Sunflower Seeds, Cranberries

Health and fertility benefits of Cinnamon Vanilla Granola

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Wheatgerm is a natural source of Inositol, which is often prescribed in the form of supplements for women with PCOS due to its ability to effectively reduce insulin resistance and improve insulin sensitivity. Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

3 cups old-fashioned oats
2 cups quick oats
1 cup chopped pecans (or sliced almonds or sunflower seeds)
1/2 cup toasted wheat germ
1/4 cup maple syrup
2 tablespoons Mazola® Corn Oil
2 tablespoons pure vanilla extract
4 teaspoons ground Saigon cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries (or raisins or other dried fruit)

Instructions

Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. Spread mixture evenly on greased baking sheet.
Bake at 300 degrees F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted.
Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
Serving suggestion: To make yogurt parfaits, layer 6 ounces vanilla yogurt, 1/2 cup mixed fresh or frozen fruit and 1/4 cup granola.

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