Need some help eating healthier? Start with this sweet and savory treat

MILWAUKEE -- You've probably heard about eating clean -- but have you tried it yet? If not, granola might be a good way to start. Chef Miles Borghgraef joins Real Milwaukee with two recipes -- one sweet and one savory.

Sweet Granola

Ingredients:
6 Cups Rolled Oats
1/2 Cup Shredded Coconut
1Cup Sliced Almonds
1/4 Cup Packed Light Brown Sugar
1/2 Cup Real Maple Syrup
1/4Cup Honey
1/2 Cup Neutral Oil (Vegetable Oil)
2tsp Vanilla Extract
Salt to Taste

Directions:

Preheat the oven to 300F degrees.

In a large bowl combine the oats, coconut, sliced almonds and brown sugar. In a separate bowl whisk together thoroughly the maple syrup, honey, oil, vanilla extract and salt.

Pour the wet ingredients over the dry until fully incorporated and evenly coated. Spread the granola out onto two baking sheets. Bake for roughly 10-15 minutes or until light brown in color, stirring 2-3 times throughout the baking process. Let cool at room temperature for roughly 2-3 hours, again stirring 2-3 times but only for the first 30mins of the cooling.

The granola will harden as it cools. Store in an air-tight container.

Savory Granola

Ingredients:
1Cup Rolled Oats
1Cup Rice Crispies Cereal
1/4 Raw Wild Rice
1/4 Cooked Red Lentils
1/4Cup Chopped Cashews
1/3 Cup Honey
1/3 Cup Neutral Oil (Vegetable Oil) + More for cooking
2TBLS Curry Powder (High Quality)
Pinch of Cayenne Pepper
Salt & Pepper to Taste

Directions:

Pre Heat the oven to 200F degrees. Lightly coat the oats with neutral oil and bake for roughly 20-25mins. Remove and let cool. Raise the oven temperature to 300F degrees.

In a large heavy bottom sauté pan add 1TBLS of neutral oil. Once the oil smokes, add the wild rice. Stirring constantly. The rice will puff. Remove for the sauté pan after 15-20seconds. Discard any grains that did not puff.

Repeat the same steps with the cooked red lentils. Again, stirring constantly. Remove for the pan after 15-20seconds. Let the puffed lentils and wild rice cool completely to room temperature.

In a Large mixing bowl add the now cool toasted oats, puffed wild rice, red lentils, rice crispies and chopped cashews. In a small sauce pot mix thoroughly the neutral oil, honey, cayenne pepper, curry and salt and pepper + one tablespoon of water. Bring all ingredients to a light simmer, mix well and pour over the dry ingredients. Spread evenly out onto two baking sheets and bake at 300F for 15 minutes while stirring occasionally. Let cool at room temperature for 2-3 hours stilling 2-3 times for the first 30 minutes.

The granola will harden as it cools.