Berry Granola
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 144.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 54.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.1 g
- Protein: 3.4 g
View full nutritional breakdown of Berry Granola calories by ingredient
Introduction
Have left over berries? Try this granola recipe. This is not very sweet, you may want to add some brown sugar or brown rice syrup to the wet ingredients. Have left over berries? Try this granola recipe. This is not very sweet, you may want to add some brown sugar or brown rice syrup to the wet ingredients.Number of Servings: 13
Ingredients
-
2 cups old-fashioned rolled oats
1.25 cups of Kamut Oats
1 1/2 cups puffed brown rice cereal (I used puffed Kamut)
1/4 cup of sliced almonds
1/4 cup of chopped pecans
1/2 tsp ground cinnamon
1/4 tsp Kosher salt
1/4 cup pure maple syrup
1/4 cup raspberries, fresh or frozen & thawed
1/4 cup strawberries, fresh or frozen & thawed
1/4 cup of unsweetened apple sauce
1/2 tsp pure almond extract
1/2 cup dried unsweetened cherries, roughly chopped
Note: You can use any kind of oats you have!
Directions
Preheat oven to 325°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Measure the oats, nuts & rice cereal into a large bowl, set aside.
Puree raspberries,strawberries and apple sauce in a food processor or blender. You should end up with 3/4 cup puree. If you’re short, supplement with unsweetened applesauce until you have a full 3/4 cup of fruit puree.
In a medium bowl, whisk together the cinnamon, salt, maple syrup, fruit puree, and almond extract. Whisk until very smooth.
Pour wet ingredients over dry and stir until the oats & rice cereal are evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes. Remove sheet from the oven, stir and bake for an additional 10 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with dried cherries, and cool completely. Store in an airtight container.
Serving size is 13 -1/2 cups
Serving Size: Just shy of 7 cups
Number of Servings: 13
Recipe submitted by SparkPeople user SHELBSYD.
Measure the oats, nuts & rice cereal into a large bowl, set aside.
Puree raspberries,strawberries and apple sauce in a food processor or blender. You should end up with 3/4 cup puree. If you’re short, supplement with unsweetened applesauce until you have a full 3/4 cup of fruit puree.
In a medium bowl, whisk together the cinnamon, salt, maple syrup, fruit puree, and almond extract. Whisk until very smooth.
Pour wet ingredients over dry and stir until the oats & rice cereal are evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes. Remove sheet from the oven, stir and bake for an additional 10 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with dried cherries, and cool completely. Store in an airtight container.
Serving size is 13 -1/2 cups
Serving Size: Just shy of 7 cups
Number of Servings: 13
Recipe submitted by SparkPeople user SHELBSYD.
