Healthy Homemade Maple Granola
- Number of Servings: 22
Ingredients
4 cups rolled oats1/4 cup raw almonds1/2 cup dried but not roasted pumpin seeds1/4 cup raw sunflower seeds1/4 cup coconut ribbon or other unsweetened,dried coconut1/4 cup maple syrup1 taablespoon butter (or oil for vegan and lactose-free)1/2 teaspoon vanilladash of saltoptional: 1/4 cup raisins or other dried fruit
1. Combine the oats, almonds, pumpkin and sunflower seeds in a large bowl.
2. Melt the butter and add the vanilla, salt and maple syrup to it. Stir this liquid into the nut and oat mixture.
3. Spread evenly onto a baking sheet, and bake at 350F for about 30 minutes. Set the timer for 10 minutes, then give it a stir. Stir again after another 10 minutes, then check and stir every five minutes until it is golden brown. If you can hear the pumkin seeds popping you know it's done.
4. Remove from the oven to cool and add the coconut and optional dried fruit. I prefer to add the fruit with each serving rather than adding to the recipe, so the fruit stays moist and the granola stays crunchy.
5. Store in an airtight container. Of you think it will take you more than a few weeks to consume or give away parts of this recipe, it's a good idea to keep it in the fridge. Because nuts contain a lot of oil they are susceptible to spoiling - repfrigeration helps avoid this problem.
Number of Servings: 22
Recipe submitted by SparkPeople user KIMMERAMA.
2. Melt the butter and add the vanilla, salt and maple syrup to it. Stir this liquid into the nut and oat mixture.
3. Spread evenly onto a baking sheet, and bake at 350F for about 30 minutes. Set the timer for 10 minutes, then give it a stir. Stir again after another 10 minutes, then check and stir every five minutes until it is golden brown. If you can hear the pumkin seeds popping you know it's done.
4. Remove from the oven to cool and add the coconut and optional dried fruit. I prefer to add the fruit with each serving rather than adding to the recipe, so the fruit stays moist and the granola stays crunchy.
5. Store in an airtight container. Of you think it will take you more than a few weeks to consume or give away parts of this recipe, it's a good idea to keep it in the fridge. Because nuts contain a lot of oil they are susceptible to spoiling - repfrigeration helps avoid this problem.
Number of Servings: 22
Recipe submitted by SparkPeople user KIMMERAMA.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 5.1 g
- Cholesterol: 1.4 mg
- Sodium: 16.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.7 g
- Protein: 3.3 g