Berry Granola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
2 cups old-fashioned rolled oats1.25 cups of Kamut Oats1 1/2 cups puffed brown rice cereal (I used puffed Kamut)1/4 cup of sliced almonds1/4 cup of chopped pecans1/2 tsp ground cinnamon1/4 tsp Kosher salt1/4 cup pure maple syrup1/4 cup raspberries, fresh or frozen & thawed1/4 cup strawberries, fresh or frozen & thawed1/4 cup of unsweetened apple sauce1/2 tsp pure almond extract1/2 cup dried unsweetened cherries, roughly choppedNote: You can use any kind of oats you have!
Preheat oven to 325°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Measure the oats, nuts & rice cereal into a large bowl, set aside.
Puree raspberries,strawberries and apple sauce in a food processor or blender. You should end up with 3/4 cup puree. If you’re short, supplement with unsweetened applesauce until you have a full 3/4 cup of fruit puree.
In a medium bowl, whisk together the cinnamon, salt, maple syrup, fruit puree, and almond extract. Whisk until very smooth.
Pour wet ingredients over dry and stir until the oats & rice cereal are evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes. Remove sheet from the oven, stir and bake for an additional 10 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with dried cherries, and cool completely. Store in an airtight container.
Serving size is 13 -1/2 cups
Serving Size: Just shy of 7 cups
Number of Servings: 13
Recipe submitted by SparkPeople user SHELBSYD.
Measure the oats, nuts & rice cereal into a large bowl, set aside.
Puree raspberries,strawberries and apple sauce in a food processor or blender. You should end up with 3/4 cup puree. If you’re short, supplement with unsweetened applesauce until you have a full 3/4 cup of fruit puree.
In a medium bowl, whisk together the cinnamon, salt, maple syrup, fruit puree, and almond extract. Whisk until very smooth.
Pour wet ingredients over dry and stir until the oats & rice cereal are evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes. Remove sheet from the oven, stir and bake for an additional 10 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with dried cherries, and cool completely. Store in an airtight container.
Serving size is 13 -1/2 cups
Serving Size: Just shy of 7 cups
Number of Servings: 13
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 144.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 54.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.1 g
- Protein: 3.4 g
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