Almond Cinnamon-Raisin Granola
- Number of Servings: 16
Ingredients
4 cups regular rolled oats4 Tablespoons coconut, dried, unsweetened1/2 cup sliced almonds1 teaspoon ground cinnamon1 pinch ground ginger1 dash salt1 Tablespoon canola oil1/2 cup maple syrup1/4 cup water1/3 cup packed raisins
Preheat oven to 325 degrees F.
In a large bowl, mix together the oats, coconut, almonds, cinnamon, ginger, and salt.
Heat the maple syrup, oil, and water in a small saucepan over medium heat. Bring just to the boil. Then pour hot syrup mixture over oat mixture. Toss to coat evenly.
Transfer to large baking sheet, forming some clumps with your hands to make the crunchy granola clusters. Bake for about 40 minutes at low heat, stirring halfway through baking time. When oats begin to appear light golden color and almost completely dry, stir in raisins. Bake for another 5 minutes to dry the raisins a little, but not so they burn. The end result should be a crunchy and dry granola, with a golden color. Don't worry if it's not really crispy though, because it will continue to harden and crisp up as it cools.
Let cool at room temperature. Then store in an airtight container for up to a week. Enjoy as is, or stir into yogurt and top with fruit for a complete breakfast!
Makes about 16 generous 1/4-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user EHD630.
In a large bowl, mix together the oats, coconut, almonds, cinnamon, ginger, and salt.
Heat the maple syrup, oil, and water in a small saucepan over medium heat. Bring just to the boil. Then pour hot syrup mixture over oat mixture. Toss to coat evenly.
Transfer to large baking sheet, forming some clumps with your hands to make the crunchy granola clusters. Bake for about 40 minutes at low heat, stirring halfway through baking time. When oats begin to appear light golden color and almost completely dry, stir in raisins. Bake for another 5 minutes to dry the raisins a little, but not so they burn. The end result should be a crunchy and dry granola, with a golden color. Don't worry if it's not really crispy though, because it will continue to harden and crisp up as it cools.
Let cool at room temperature. Then store in an airtight container for up to a week. Enjoy as is, or stir into yogurt and top with fruit for a complete breakfast!
Makes about 16 generous 1/4-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user EHD630.
Nutritional Info Amount Per Serving
- Calories: 145.4
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 11.7 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 4.8 g
- Protein: 3.4 g
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