Vermonter Granola
- Number of Servings: 20
Ingredients
3 cups rolled oats1 cup walnut pieces4 Tbsp unsalted butter, cut into pieces1/3 cup grade B maple syrup1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp ground cardamom1/2 tsp salt1 cup dried cranberries, chopped
Preheat oven to 300˚F.
In a large bowl, combine oats and walnuts.
In a small saucepan, combine butter, maple syrup, spices and salt over medium heat. Cook, stirring occasionally, until butter melts.
Pour butter mixture over oat mixture and toss until oats and nuts are completely coated.
Transfer to parchment-lined rimmed baking sheet and spread in a n even layer.
Bake until oats are lightly golden, 30 to 35 minutes, making sure to stir every 10 minutes to prevent burning.
Let cool completely on sheet then stir in dried cranberries.
Store in an airtight container at room temperature, up to 3 weeks.
Serving Size: Makes 5 cups - Twenty (20) 1/4 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MZHARRIS04.
In a large bowl, combine oats and walnuts.
In a small saucepan, combine butter, maple syrup, spices and salt over medium heat. Cook, stirring occasionally, until butter melts.
Pour butter mixture over oat mixture and toss until oats and nuts are completely coated.
Transfer to parchment-lined rimmed baking sheet and spread in a n even layer.
Bake until oats are lightly golden, 30 to 35 minutes, making sure to stir every 10 minutes to prevent burning.
Let cool completely on sheet then stir in dried cranberries.
Store in an airtight container at room temperature, up to 3 weeks.
Serving Size: Makes 5 cups - Twenty (20) 1/4 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MZHARRIS04.
Nutritional Info Amount Per Serving
- Calories: 139.6
- Total Fat: 7.2 g
- Cholesterol: 6.2 mg
- Sodium: 59.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
Member Reviews