Fruit-and-Nut Granola
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This recipe from my sister Rochelle is now part of our breakfast repertoire. Enjoy it with milk or sprinkled over yogurt.
Servings: 5 cups (1.25 L)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL) : about | - |
| cal | 61 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 8 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| folate | 2% |
Suggested Recipes
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3 cups (750 mL) large-flake rolled oats
1/2 cup (125 mL) coarsely chopped pecans, almonds or walnuts
1/4 cup (50 mL) dried cranberries, sour cherries or raisins
1/4 cup (50 mL) chopped dried apricots
2 tbsp (25 mL) hulled pumpkin seeds
2 tbsp (25 mL) flaxseeds
3 tbsp (45 mL) vegetable oil
3 tbsp (45 mL) liquid honey
Pinch salt
1/4 cup (50 mL) mini chocolate chips (optional)
Preparation:
1- In large bowl, combine oats, pecans, cranberries, apricots, pumpkin seeds and flaxseeds. Sprinkle with oil, honey and sa< toss to coat.
2- Bake on parchment paper–lined or lightly greased rimmed baking sheet in 350°F (180°C) oven, stirring occasionally, until golden, 12 to 15 minutes. Let cool on pan on rack.
3- Stir in chocolate chips (if using). (Make ahead: Store in airtight container for up to 3 weeks.)
2- Bake on parchment paper–lined or lightly greased rimmed baking sheet in 350°F (180°C) oven, stirring occasionally, until golden, 12 to 15 minutes. Let cool on pan on rack.
3- Stir in chocolate chips (if using). (Make ahead: Store in airtight container for up to 3 weeks.)
Tags:
Breakfast and Brunch; Grains; Nuts; Fruits; Sugar/Sweets; Chocolate; Bake; Make-Ahead;
Source
Canadian Living Magazine: March 2009
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