Granola -Clumpy Crunchy Perfect!!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2.5 cups of rolled oats (old fashion oatmeal)5 cups of rolled mixed rolled oats1/2 cup shredded coconut1 tbsp of chia seeds1 tbsp of ground flax1/4 cup sunflower seeds1/4 tsp of cinnamonWet Ingredients:4 tbsp brown rice syrup 1 tbsp agave nectar or Maple Syrup1 tbsp coconut oil2 tbsp applesauce, unsweetened3 tbsp peanut butter1/4 cup un packed brown sugarAdd Ins:1/4 cup of dried cranberries1/4 dried apricots (diced up)1/4 dried pineapple (diced up)Original recipe had 1/4 cup almond - I forgot to add them
Preheat oven to 300
In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
Enjoy!!
Calculation is for 1/2 cup serving, and there is a smidge over 11 cups (due to clumping there is space in the measuring cup, so I brought calculation down to from 22 to 20 1/2 cup servings)
Serving Size: 11 decent 1 cup servings
In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
Enjoy!!
Calculation is for 1/2 cup serving, and there is a smidge over 11 cups (due to clumping there is space in the measuring cup, so I brought calculation down to from 22 to 20 1/2 cup servings)
Serving Size: 11 decent 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 165.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 16.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.8 g
- Protein: 4.6 g
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