Cheryl's Healthy Granola
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 162.2
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 277.9 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.3 g
View full nutritional breakdown of Cheryl's Healthy Granola calories by ingredient
Introduction
I just discovered Xylitol as a sweetner that has 0 cal and doesn't spike insulin and it is natural (not a chemical like Aspertame, sucralose, etc.). This is packed with heart-healthy fats from nuts and peanut oil. This is a great Granola Recipe to add to Greek Yogart for a hearty breakfast or snack I just discovered Xylitol as a sweetner that has 0 cal and doesn't spike insulin and it is natural (not a chemical like Aspertame, sucralose, etc.). This is packed with heart-healthy fats from nuts and peanut oil. This is a great Granola Recipe to add to Greek Yogart for a hearty breakfast or snackNumber of Servings: 10
Ingredients
-
2 cups regular oats
1/2 cup sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
4 Tablespoons Flax Seed Meal
1 Tablespoon cinnamon
2 Tablespoons Zylo Sweet
5 Tablespoons Natures Hollow Sugar free Apricot preserves
3 Tablespoons Peanut Oil
1 Tablespoon Vanilla Extract
Directions
Preheat oven to 325 degrees
Combine first 6 ingredients, toss well. Spread mixture on a baking sheet; bake for 20 minutes, or until lightly browned, stirring occassionally. Remove from oven, place in a large bowl.
Cover a cookie sheet with parchment paper; coat paper with cooking spray. Combine Apricot preserves, zylo sweet, and oil in a small saucepan over medium heat. Cook 4 minutes, stirring frequently. Add vanilla after removing from heat.
Pour the syrup mixture over the oat mixture, tossing to coat. Spread the granola evenly on prepared baking sheet. Bake for 15 minutes or until the mixture is lightly browned. Remove from oven and cool completely. Break into small pieces. Store in an airtight container for up to 2 weeks. Yield 5 1/2 cups (serving size 1/4 cup)
Number of Servings: 10
Recipe submitted by SparkPeople user CAJACK1.
Combine first 6 ingredients, toss well. Spread mixture on a baking sheet; bake for 20 minutes, or until lightly browned, stirring occassionally. Remove from oven, place in a large bowl.
Cover a cookie sheet with parchment paper; coat paper with cooking spray. Combine Apricot preserves, zylo sweet, and oil in a small saucepan over medium heat. Cook 4 minutes, stirring frequently. Add vanilla after removing from heat.
Pour the syrup mixture over the oat mixture, tossing to coat. Spread the granola evenly on prepared baking sheet. Bake for 15 minutes or until the mixture is lightly browned. Remove from oven and cool completely. Break into small pieces. Store in an airtight container for up to 2 weeks. Yield 5 1/2 cups (serving size 1/4 cup)
Number of Servings: 10
Recipe submitted by SparkPeople user CAJACK1.