Pantry granola (gluten free possibility)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups old-fashioned oats or GF certified rolled oats (One recipe used 3 cups of Erewhon Gluten Free Organic Brown Rice Cereal)1/4 cup pumpkin seeds2 Tablespoons flaxseeds1/4 cup almonds, sliced1/3 cup maple syrup3 Tablespoons peanut butter, smooth1 teaspoon cinnamon1 teaspoon vanilla1/8 teaspoon salt1/2 cup apricot halves, chopped
Preheat oven to 300° F.
Over medium low heat, combine Peanut Butter, maple syrup, cinnamon, vanilla and salt. Bring to a boil whisking constantly. Boil for 1-2 minutes while whisking. Remove from heat and let it cool down a bit.
While it's cooling, mix the oats, nuts, and seeds.
Pour the now warm peanut butter mix over the oat mix, and stir to combine.
Spread out on a lined or well oiled cookie sheet.
Bake 30-40 min, stirring every 10-15 min (prevents burning).
Once it's browned and crispy, remove from oven and stir in apricots.
Enjoy :-)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOABSCARPA.
Over medium low heat, combine Peanut Butter, maple syrup, cinnamon, vanilla and salt. Bring to a boil whisking constantly. Boil for 1-2 minutes while whisking. Remove from heat and let it cool down a bit.
While it's cooling, mix the oats, nuts, and seeds.
Pour the now warm peanut butter mix over the oat mix, and stir to combine.
Spread out on a lined or well oiled cookie sheet.
Bake 30-40 min, stirring every 10-15 min (prevents burning).
Once it's browned and crispy, remove from oven and stir in apricots.
Enjoy :-)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOABSCARPA.
Nutritional Info Amount Per Serving
- Calories: 276.2
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 104.4 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 8.6 g
- Protein: 7.8 g
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