|A Healthier Granola ||
Recipe type: Breakfast, Snack
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
This granola makes a perfect breakfast with a little non-dairy milk and some fresh fruit on top...and it also makes a tasty satisfying snack that my whole family loves! It's portable, so almost every time we travel I make a double batch to take along with us and it keeps well in an airtight container for weeks!
- 1/4 cup maple syrup
- 1/4 cup brown rice syrup
- 2 tablespoons unrefined coconut palm sugar
- 2 tablespoons creamy almond butter
- 1 ½ teaspoons vanilla extract
- 2 cups old fashioned oats
- 1/2 cup roughly chopped almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup whole wheat flour
- 1/3 cup unsweetened finely shredded coconut
- 1 tablespoon whole flax seeds
- 1 teaspoon cinnamon
- 1 cup dried cranberries (or your favorite combo of dried fruit)
- Preheat oven to 300 degrees.
- Line a 9×13 baking pan or a rimmed cookie sheet with parchment paper.
- In a small saucepan, combine maple syrup, brown rice syrup, coconut palm sugar, and almond butter.
- Heat over medium heat until sugar is dissolved.
- Remove from heat and stir in vanilla.
- In a large bowl, combine all remaining ingredients (except for cranberries) and mix well.
- Pour warm syrup mixture over dry ingredients and mix well with a rubber spatula and keep stirring until everything is thoroughly combined.
- Spread the mixture in the lined pan and bake for 15 minutes – pull the pan out and stir.
- Bake for another 15 min – again, pull the pan out and stir to ensure even baking.
- Bake for another 10 minutes – or until the granola has a fragrant toasty aroma.
- I add the cranberries the last few minutes of toasting…but, you can also add them once the granola has cooled.
- Allow granola to cool completely before serving or transferring to an air tight container.
- Granola will stiffen up as it cools.
- Makes about 5 cups.
Recipe by HealthyMammas at http://healthymammas.com/2011/12/08/a-healthier-granola/