Vanilla Almond Granola
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 149.5
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.9 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.4 g
- Protein: 4.5 g
View full nutritional breakdown of Vanilla Almond Granola calories by ingredient
Introduction
Sweetened with just honey and using applesauce instead of oil or butter, this granola is a healthy and delicious way to start your day or a great snack any time! Sweetened with just honey and using applesauce instead of oil or butter, this granola is a healthy and delicious way to start your day or a great snack any time!Number of Servings: 16
Ingredients
-
4 cups thick rolled oats (not quick or instant)
1/4 cup buckwheat, soaked in water overnight (1 hr min)
1/2 cup whole almonds, chopped
1/4 cup sunflower seeds
2 tbsp sesame seeds
1/4 cup unsweetened applesauce
2 1/2 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
1/3 cup raisins or other dried fruit
Directions
Preheat oven to 325F. Lightly oil or spray a large baking sheet or cake pan (whatever you use, make sure it has an edge).
In a large bowl, mix oats, soaked buckwheat, almonds, and sunflower and sesame seeds. Set aside.
On a double boiler, whisk honey, applesauce, vanilla, and cinnamon together until well blended. This will make it easier to mix/stir the honey.
Pour honey mixture over the dry mixture and stir well to mix through; try not to leave any clumps as they will not cook.
Spread oat mixture out evenly in prepared pan and put in oven for 25-35 minutes, until lightly browned (your kitchen will smell like cinnamon rolls), stirring every 7-10 minutes to make sure edges do not burn.
Let cool and then stir in raisins. Store in airtight container for about 2 weeks.
Yield: appx 5 1/3 cups, 16 servings of 1/3 cup each.
Number of Servings: 16
Recipe submitted by SparkPeople user PESCETARIAN.
In a large bowl, mix oats, soaked buckwheat, almonds, and sunflower and sesame seeds. Set aside.
On a double boiler, whisk honey, applesauce, vanilla, and cinnamon together until well blended. This will make it easier to mix/stir the honey.
Pour honey mixture over the dry mixture and stir well to mix through; try not to leave any clumps as they will not cook.
Spread oat mixture out evenly in prepared pan and put in oven for 25-35 minutes, until lightly browned (your kitchen will smell like cinnamon rolls), stirring every 7-10 minutes to make sure edges do not burn.
Let cool and then stir in raisins. Store in airtight container for about 2 weeks.
Yield: appx 5 1/3 cups, 16 servings of 1/3 cup each.
Number of Servings: 16
Recipe submitted by SparkPeople user PESCETARIAN.
