Versatile Granola
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 249.5
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.4 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 4.3 g
- Protein: 5.8 g
View full nutritional breakdown of Versatile Granola calories by ingredient
Introduction
This is a heavy duty granola, certain to provide go-power to start your day, or carried in a baggie for a later pick-me-up. I usually serve it with soymilk or skim milk if used in lieu of commercial boxed cereal. This is a heavy duty granola, certain to provide go-power to start your day, or carried in a baggie for a later pick-me-up. I usually serve it with soymilk or skim milk if used in lieu of commercial boxed cereal.Number of Servings: 16
Ingredients
-
5 cups regular rolled oats, not quick type
0.5 cup sliced almonds
0.5 cup unsweetened coconut flakes
0.5 cup coarsely chopped pecans (or walnuts)
1/3 cup unsalted raw pumpkin seeds
1/4 cup ground flaxseed
1/2 cup honey
1/2 cup tap water
2 tablespoons canola oil
1/2 cup unsweetened applesauce
1/4 cup raisins
Directions
Preheat oven to 275 degrees F.
In large mixing bowl, combine all of the rolled oats, sliced almonds, pecans, flaxseed, and pumpkin seeds-- (some may want to I grind the pumpkin seeds in a coffee grinder, if you like I usually avoid granola due to dental issues).
Take a 2-cup measuring cup and fill with 1/2 cup honey, 1/2 cup water, 2 tablespoons canola oil, and the 1/2 cup unsweetened applesauce; mix well, then stir into the above dry ingredients and mix well again.
Spray a large cookie sheet with a rim, or a large roasting pan lightly with Pam. Then, spread all of the mixture evenly on the pan. Bake for 45 minutes at 275 degrees F, checking to make sure it is browning evenly. Be careful that the oven isn't hotter or it will burn. Stir once in awhile. Take the pan out and stir everything evenly. Return to the oven and bake for another 45 minutes, watching carefully again.
Remove from oven and stir in the 1/2 cup of raisins and the coconut flakes. Let the granola cool thoroughly before storing in baggies or Foodsaver bags if you use them.
Makes 17 one-half cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user AYOUNGLADY.
In large mixing bowl, combine all of the rolled oats, sliced almonds, pecans, flaxseed, and pumpkin seeds-- (some may want to I grind the pumpkin seeds in a coffee grinder, if you like I usually avoid granola due to dental issues).
Take a 2-cup measuring cup and fill with 1/2 cup honey, 1/2 cup water, 2 tablespoons canola oil, and the 1/2 cup unsweetened applesauce; mix well, then stir into the above dry ingredients and mix well again.
Spray a large cookie sheet with a rim, or a large roasting pan lightly with Pam. Then, spread all of the mixture evenly on the pan. Bake for 45 minutes at 275 degrees F, checking to make sure it is browning evenly. Be careful that the oven isn't hotter or it will burn. Stir once in awhile. Take the pan out and stir everything evenly. Return to the oven and bake for another 45 minutes, watching carefully again.
Remove from oven and stir in the 1/2 cup of raisins and the coconut flakes. Let the granola cool thoroughly before storing in baggies or Foodsaver bags if you use them.
Makes 17 one-half cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user AYOUNGLADY.