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Nutritional Info
  • Servings Per Recipe: 34
  • Amount Per Serving
  • Calories: 123.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 80.1 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Granola with Sunflower and Pumpkin Seeds calories by ingredient
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Granola with Sunflower and Pumpkin Seeds

Submitted by: HEALTHEKATE

Introduction

This is a fairly mild-tasting granola sweetened lightly with honey and fresh bananas. You can add whatever you desire -- nuts, dried fruits, etcetera. I like this as-is with yogurt, banana, and flaxseed in the morning. The best part is that it makes a lot, so I only have to make a batch every couple of weeks or so!

This original recipe is from The Amazing Adventures of Diet Girl: http://www.dietgirl.org/dietgirl/2009/09/p
retty-darn-healthy-homemade-granola.html
This is a fairly mild-tasting granola sweetened lightly with honey and fresh bananas. You can add whatever you desire -- nuts, dried fruits, etcetera. I like this as-is with yogurt, banana, and flaxseed in the morning. The best part is that it makes a lot, so I only have to make a batch every couple of weeks or so!

This original recipe is from The Amazing Adventures of Diet Girl: http://www.dietgirl.org/dietgirl/2009/09/p
retty-darn-healthy-homemade-granola.html

Number of Servings: 34

Ingredients

    4 medium bananas
    4 tbsp honey
    4 tsp ground cinnamon
    4 tsp vanilla extract
    1 tsp salt
    3 cups water
    8 cups old fashioned rolled oats
    1 cup raw sunflower seeds
    1 cup raw pumpkin seeds

Directions

Preheat oven to 375 degrees.

Mix bananas, honey, cinnamon, vanilla, salt and water in blender to smooth liquid.

Mix oats and seeds in large bowl. Pour liquid over and mix. (It will be quite wet.) Line two baking sheets with parchment paper. Split the wet oat mixture between the two.

Place in oven; if you have to put them on different oven racks, alternate the baking sheets every time you check them so they bake evenly. Check and stir every 10 minutes. Break up any large clumps as they cook.

It will be soggy-ish for a while, but don't panic. It will cook down and get crunchy! Bake to desired crunchiness, usually 60-90 minutes.

Allow to cool and put in jars. This stores well in the pantry without refrigeration.

Serving Size: Makes 34 1/4-cup servings.

Number of Servings: 34

Recipe submitted by SparkPeople user HEALTHEKATE.






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