Granola Rounds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 ¼ cups rolled oats, old fashioned½ cup sliced almonds¼ cup sesame seeds2 tablespoons ground flax seeds*¼ cup dried fruit, optional - I used dried currants¼ teaspoon salt3 tablespoons brown sugar3 tablespoons honey2 tablespoons canola oil½ teaspoon cinnamon1 teaspoon vanilla
1. Generously spray two muffin pans with baking spray. Don't put the spray away yet, you will be using it in a little while.
2. Whisk together brown sugar, honey, oil, salt, and vanilla.
3. Mix together oats, almonds, sesame and flax seeds in a medium bowl. Pour liquid over dry ingredients and stir until well combined. After you think it's well combined, stir one more time as you really want the oat mixture coated with the syrup mixture.
4. Divide the oat mixture into the 24 muffin cups, about 1 generous tablespoon into each cup. Using the baking spray can cover (it's the perfect size), turned upside down, compress the oat mixture by pressing each one several times to create a very flat surface. (If you don't use cooking spray, be sure to grease your pans well and then use something round and flat to compress the granola with.) Bake at 250˚F. for 30 minutes.
5. Remove from oven and compress rounds again with the top of the cooking spray can. Return to oven and bake another 30 minutes or until golden brown. Remove from oven and press one more time on the top of each round with your upside down cooking spray can. Cool for 10 minutes, then with a thin bladed knife gently pop each round out of it's cup. Cool on a cooling rack. Store in an airtight container or in small plastic zippered bags for snacks on the go.
Serving Size: 24 rounds
Number of Servings: 24
Recipe submitted by SparkPeople user SHELBSYD.
2. Whisk together brown sugar, honey, oil, salt, and vanilla.
3. Mix together oats, almonds, sesame and flax seeds in a medium bowl. Pour liquid over dry ingredients and stir until well combined. After you think it's well combined, stir one more time as you really want the oat mixture coated with the syrup mixture.
4. Divide the oat mixture into the 24 muffin cups, about 1 generous tablespoon into each cup. Using the baking spray can cover (it's the perfect size), turned upside down, compress the oat mixture by pressing each one several times to create a very flat surface. (If you don't use cooking spray, be sure to grease your pans well and then use something round and flat to compress the granola with.) Bake at 250˚F. for 30 minutes.
5. Remove from oven and compress rounds again with the top of the cooking spray can. Return to oven and bake another 30 minutes or until golden brown. Remove from oven and press one more time on the top of each round with your upside down cooking spray can. Cool for 10 minutes, then with a thin bladed knife gently pop each round out of it's cup. Cool on a cooling rack. Store in an airtight container or in small plastic zippered bags for snacks on the go.
Serving Size: 24 rounds
Number of Servings: 24
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 65.3
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 25.4 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.1 g
- Protein: 1.4 g
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