Nancy Anne's No Nuts Granola
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 229.6
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 7.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 4.1 g
- Protein: 5.6 g
View full nutritional breakdown of Nancy Anne's No Nuts Granola calories by ingredient
Introduction
"Full of fiber and healthy fats, I came up with this recipe to give myself a healthy option where I don't have to worry about my tree nut allergy. The whole family enjoys it either eaten as cereal, or sprinkled over yogurt and fruit." "Full of fiber and healthy fats, I came up with this recipe to give myself a healthy option where I don't have to worry about my tree nut allergy. The whole family enjoys it either eaten as cereal, or sprinkled over yogurt and fruit."Number of Servings: 16
Ingredients
-
4 Cups uncooked rolled oats
¼ C oat flour
½ C sunflower seeds
¼ C flax seeds
¼ C pumpkin seeds
½ t salt
¼ c agave syrup
¼ C honey
¼ C canola oil
1 t vanilla extract
¾ C raisins
Tips
This is a very forgiving recipe. If you prefer nuts in yours, you can use them in place of the sunflower and/or pumpkin seeds. Likewise, you can replace or add to the raisins with another kind of dried fruit. Also, 1/2 cup any type of thick sweetener you prefer (molasses, maple syrup, etc.) may be used in place of the agave and honey. Or you could use only agave or honey, increasing the amount to 1/2 C.
Directions
1. Heat oven to 300F.
2. In a large bowl, mix the oats, oat flour, seeds, and salt together.
3. Stir together separately the liquid ingredients.
4. Add the liquid to the dry ingredients and thoroughly combine.
5. Spread onto a baking sheet with sides (I use a jelly roll pan). Bake in preheated oven 25 minutes.
6. Remove the baking sheet from the oven, dump the raisins over top, and stir thoroughly with a spatula, scraping the pan, to combine. This will keep it from over-browning on the bottom and edges.
7. Return to the oven and bake an additional 12 minutes.
8. Remove from the oven and let cool on the baking sheet. As it cools it will get crispy.
9. Store in a sealed container and use within 10 days. (May be stored longer in the refrigerator or freezer.)
Serving Size: Makes 16 servings of 1/2 cup each.
Number of Servings: 16
Recipe submitted by SparkPeople user NANCYANNE55.
2. In a large bowl, mix the oats, oat flour, seeds, and salt together.
3. Stir together separately the liquid ingredients.
4. Add the liquid to the dry ingredients and thoroughly combine.
5. Spread onto a baking sheet with sides (I use a jelly roll pan). Bake in preheated oven 25 minutes.
6. Remove the baking sheet from the oven, dump the raisins over top, and stir thoroughly with a spatula, scraping the pan, to combine. This will keep it from over-browning on the bottom and edges.
7. Return to the oven and bake an additional 12 minutes.
8. Remove from the oven and let cool on the baking sheet. As it cools it will get crispy.
9. Store in a sealed container and use within 10 days. (May be stored longer in the refrigerator or freezer.)
Serving Size: Makes 16 servings of 1/2 cup each.
Number of Servings: 16
Recipe submitted by SparkPeople user NANCYANNE55.