Sunny Day Granola
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 107.2
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 37.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
View full nutritional breakdown of Sunny Day Granola calories by ingredient
Introduction
This is a variation of a granola recipe I found online and ended up modifying for my tastes. I love it as a quick snack or in yogurt. This is a variation of a granola recipe I found online and ended up modifying for my tastes. I love it as a quick snack or in yogurt.Number of Servings: 48
Ingredients
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5 1/2 cups of rolled oats
1/2 cup sunflower seeds (hulled & unsalted)
1 1/2 cups chopped pecans
3 tbsp golden flax seed
3/4 tsp of salt
1/4 light brown sugar
2 tbsp real maple syrup
1/4 cup+ 2 tbsp of honey
1/2 cup canola oil
1 1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
1 1/2 cup dried fruit (I mixed cherries/cranberry & golden raisins)
Directions
Makes about 48 1 ounce servings
1) Preheat oven to 250 degrees.
2) In roasting pan combine the oats, sunflower seeds, flax and pecans.
3) In small saucapan stir together the salt, brown sugar, maple syrup, honey, oil, cinammon & vanilla. Bring to a boil over medium heat.
4) Pour over dry ingredients in roasting pan and mix well.
5) Bake in the oven about 40-50 minutes, stir once halfway through.
6) Cool, then stir in dried fruit before storing in airtight container. I find it best to keep it in the refrigerator!
Number of Servings: 48
Recipe submitted by SparkPeople user FRSTNOEL.
1) Preheat oven to 250 degrees.
2) In roasting pan combine the oats, sunflower seeds, flax and pecans.
3) In small saucapan stir together the salt, brown sugar, maple syrup, honey, oil, cinammon & vanilla. Bring to a boil over medium heat.
4) Pour over dry ingredients in roasting pan and mix well.
5) Bake in the oven about 40-50 minutes, stir once halfway through.
6) Cool, then stir in dried fruit before storing in airtight container. I find it best to keep it in the refrigerator!
Number of Servings: 48
Recipe submitted by SparkPeople user FRSTNOEL.