Granola -Clumpy Crunchy Perfect!!
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 165.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 16.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.8 g
- Protein: 4.6 g
View full nutritional breakdown of Granola -Clumpy Crunchy Perfect!! calories by ingredient
Introduction
Finally have a clumpy sweet granola, that is great on yogurt, oatmeal or by the handful!! Finally have a clumpy sweet granola, that is great on yogurt, oatmeal or by the handful!!Number of Servings: 20
Ingredients
-
2.5 cups of rolled oats (old fashion oatmeal)
5 cups of rolled mixed rolled oats
1/2 cup shredded coconut
1 tbsp of chia seeds
1 tbsp of ground flax
1/4 cup sunflower seeds
1/4 tsp of cinnamon
Wet Ingredients:
4 tbsp brown rice syrup
1 tbsp agave nectar or Maple Syrup
1 tbsp coconut oil
2 tbsp applesauce, unsweetened
3 tbsp peanut butter
1/4 cup un packed brown sugar
Add Ins:
1/4 cup of dried cranberries
1/4 dried apricots (diced up)
1/4 dried pineapple (diced up)
Original recipe had 1/4 cup almond - I forgot to add them
Directions
Preheat oven to 300
In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
Enjoy!!
Calculation is for 1/2 cup serving, and there is a smidge over 11 cups (due to clumping there is space in the measuring cup, so I brought calculation down to from 22 to 20 1/2 cup servings)
Serving Size: 11 decent 1 cup servings
In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
Enjoy!!
Calculation is for 1/2 cup serving, and there is a smidge over 11 cups (due to clumping there is space in the measuring cup, so I brought calculation down to from 22 to 20 1/2 cup servings)
Serving Size: 11 decent 1 cup servings
