Cinnamon Vanilla Granola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
I use unsweetened coconut and I also used 1/3 cup Agave instead of honey.You can alter recipe by adding dried fruit after the granola is baked and cooled.
Pre-heat oven to 325*
Stir together oats, what germ, coconut, sunflower seeds, cinnamon, almonds and flax meal in one large bowl.
Heat honey (or agave) until melted. I did this in the microwave with a glass bowl for 20 sec. Add safflower oil and vanilla extract and stir. Pour contents over the rolled-oat mixture and stir until grains are evenly covered.
Spread mixture evenly over two baking sheets and place in oven. Bake for 25 min or longer if needed. Mixture should be stir/flipped 3-4 times durning baking process.
When completely cooled, store granola in an airtight container. Keeps up to 4 wks.
A serving is 1/4 cup. This recipe made about 5 cups of granola.
Number of Servings: 20
Recipe submitted by SparkPeople user MICHIGANDERRDH.
Stir together oats, what germ, coconut, sunflower seeds, cinnamon, almonds and flax meal in one large bowl.
Heat honey (or agave) until melted. I did this in the microwave with a glass bowl for 20 sec. Add safflower oil and vanilla extract and stir. Pour contents over the rolled-oat mixture and stir until grains are evenly covered.
Spread mixture evenly over two baking sheets and place in oven. Bake for 25 min or longer if needed. Mixture should be stir/flipped 3-4 times durning baking process.
When completely cooled, store granola in an airtight container. Keeps up to 4 wks.
A serving is 1/4 cup. This recipe made about 5 cups of granola.
Number of Servings: 20
Recipe submitted by SparkPeople user MICHIGANDERRDH.
Nutritional Info Amount Per Serving
- Calories: 173.3
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 6.4 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 5.1 g
- Protein: 4.2 g
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