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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 163.8
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.8 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Fruit and Almond Crunchy Granola calories by ingredient
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Fruit and Almond Crunchy Granola

Submitted by: SHELBSYD
Fruit and Almond Crunchy Granola

Introduction

I've been looking to make a crunchy, Clumpy granola, I think I finally did it!! This is sweet and yummy!! I've been looking to make a crunchy, Clumpy granola, I think I finally did it!! This is sweet and yummy!!
Number of Servings: 20

Ingredients

    2˝ cups traditional rolled oats (not quick oats)
    3 cups of Spelt Flakes (or you can use Old Fashion Oats)
    1 tbsp. of Chia Seeds (Optional)
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    3/4 teaspoon salt
    1/2 cup light brown sugar - Unpacked
    3/4 cup applesauce (I use natural/unsweetened)
    1/4 cup honey
    1 1/4 cups chopped or slivered almonds
    1/2 cup dried cranberries
    1/2 cup chopped dried cherries or any other fruit you like

Directions

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.

2. In a large bowl, mix together the oats, Chia Seeds, cinnamon, ginger and salt.

3. In a medium bowl, whisk together the brown sugar, applesauce and honey until thoroughly combined.

4. Add the wet ingredients to the dry ingredients. Mix well, until all of the oats are moistened. Spread on the prepared pan in an even layer.

5. Bake for 30 minutes, then remove the pan from the oven and turn the granola over very carefully using a wide spatula (you’ll probably need to do this in sections). Return to the oven and bake for an additional 10 to 15 minutes, or until crisp and golden.

6. Cool completely on the baking sheet.

7. Break up the granola into chunks and stir in the almonds, dried cranberries and apricots. Store in an airtight container

Makes approx. 20 1/2 cup servings.

Serving Size: 20 1/2 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user SHELBSYD.






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