Healthy Homemade Maple Granola
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 114.1
- Total Fat: 5.1 g
- Cholesterol: 1.4 mg
- Sodium: 16.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.7 g
- Protein: 3.3 g
View full nutritional breakdown of Healthy Homemade Maple Granola calories by ingredient
Introduction
see the recipe on my blog: www.trustinkim.wordpress.com see the recipe on my blog: www.trustinkim.wordpress.comNumber of Servings: 22
Ingredients
-
4 cups rolled oats
1/4 cup raw almonds
1/2 cup dried but not roasted pumpin seeds
1/4 cup raw sunflower seeds
1/4 cup coconut ribbon or other unsweetened,dried coconut
1/4 cup maple syrup
1 taablespoon butter (or oil for vegan and lactose-free)
1/2 teaspoon vanilla
dash of salt
optional: 1/4 cup raisins or other dried fruit
Directions
1. Combine the oats, almonds, pumpkin and sunflower seeds in a large bowl.
2. Melt the butter and add the vanilla, salt and maple syrup to it. Stir this liquid into the nut and oat mixture.
3. Spread evenly onto a baking sheet, and bake at 350F for about 30 minutes. Set the timer for 10 minutes, then give it a stir. Stir again after another 10 minutes, then check and stir every five minutes until it is golden brown. If you can hear the pumkin seeds popping you know it's done.
4. Remove from the oven to cool and add the coconut and optional dried fruit. I prefer to add the fruit with each serving rather than adding to the recipe, so the fruit stays moist and the granola stays crunchy.
5. Store in an airtight container. Of you think it will take you more than a few weeks to consume or give away parts of this recipe, it's a good idea to keep it in the fridge. Because nuts contain a lot of oil they are susceptible to spoiling - repfrigeration helps avoid this problem.
Number of Servings: 22
Recipe submitted by SparkPeople user KIMMERAMA.
2. Melt the butter and add the vanilla, salt and maple syrup to it. Stir this liquid into the nut and oat mixture.
3. Spread evenly onto a baking sheet, and bake at 350F for about 30 minutes. Set the timer for 10 minutes, then give it a stir. Stir again after another 10 minutes, then check and stir every five minutes until it is golden brown. If you can hear the pumkin seeds popping you know it's done.
4. Remove from the oven to cool and add the coconut and optional dried fruit. I prefer to add the fruit with each serving rather than adding to the recipe, so the fruit stays moist and the granola stays crunchy.
5. Store in an airtight container. Of you think it will take you more than a few weeks to consume or give away parts of this recipe, it's a good idea to keep it in the fridge. Because nuts contain a lot of oil they are susceptible to spoiling - repfrigeration helps avoid this problem.
Number of Servings: 22
Recipe submitted by SparkPeople user KIMMERAMA.
