Coconut Pecan Fiber Granola
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 170.4
- Total Fat: 6.6 g
- Cholesterol: 4.1 mg
- Sodium: 23.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.9 g
View full nutritional breakdown of Coconut Pecan Fiber Granola calories by ingredient
Introduction
Wheat Bran gives this recipe and added boost of fiber to help reach your daily fiber goals. Wheat Bran gives this recipe and added boost of fiber to help reach your daily fiber goals.Number of Servings: 30
Ingredients
-
57 grams of butter
360 grams oats
100 grams brown sugar
255 grams of (preferably raw) honey
150 grams Maple Syrup
40 grams Wheat Bran
250 grams Coconut flakes
75 grams pecan pieces
75 grams almond slivers
1 teaspoon Cinnamon
80 grams raisins
1 tablespoon (13 grams) vanilla extract
Directions
Preheat oven to 160 C (320 - 325 F). In a large bowl, combine oats, bran, coconut flakes, pecan pieces, almond slivers, and cinnamon. Stir to mix well.
Melt butter over medium-high heat. When butter is melted, stir continually for approx. 1 minute before removing from heat. Dissolve brown sugar in melted butter and allow to cool for five to 10 minutes before adding the honey (do not allow the honey to "cook" in butter that is too hot).
Pour Butter mixture over "dry" ingredients, stirring well to combine. Continue stirring while drizzling the maple syrup into the mix then add vanilla and raisins. Continue mixing until all pieces are well coated.
Spread a thin layer onto a cookie sheet lined with parchment paper. Bake for 20 minutes, stirring after 10 minutes to assist with even toasting. Transfer to a clean pan and allow to cool completely. Repeat for the remainder of the batch.
When cooled completely, store in an airtight container.
Serving Size: Makes 30 servings 40 grams (approx. 1/2 cup) each
Number of Servings: 30
Recipe submitted by SparkPeople user FMAN_29.
Melt butter over medium-high heat. When butter is melted, stir continually for approx. 1 minute before removing from heat. Dissolve brown sugar in melted butter and allow to cool for five to 10 minutes before adding the honey (do not allow the honey to "cook" in butter that is too hot).
Pour Butter mixture over "dry" ingredients, stirring well to combine. Continue stirring while drizzling the maple syrup into the mix then add vanilla and raisins. Continue mixing until all pieces are well coated.
Spread a thin layer onto a cookie sheet lined with parchment paper. Bake for 20 minutes, stirring after 10 minutes to assist with even toasting. Transfer to a clean pan and allow to cool completely. Repeat for the remainder of the batch.
When cooled completely, store in an airtight container.
Serving Size: Makes 30 servings 40 grams (approx. 1/2 cup) each
Number of Servings: 30
Recipe submitted by SparkPeople user FMAN_29.