Fruit-and-Nut Granola
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This recipe makes 5 servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 61 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 8 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| folate | 2 |
This recipe from my sister Rochelle is now part of our breakfast repertoire. Enjoy it with milk or sprinkled over yogurt.
Ingredients
- 3 cups large-flake rolled oats
- 1/2 cup coarsely chopped pecans or almonds or walnuts
- 1/4 cup dried cranberries or sour cherries or raisins
- 1/4 cup chopped dried apricots
- 2 tbsp hulled pumpkin seeds
- 2 tbsp flax seeds
- 3 tbsp vegetable oil
- 3 tbsp liquid honey
- 1 pinch salt
- 1/4 cup 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.)
Source : Canadian Living Magazine: March 2009
- Keywords : Breakfast; Snacks; High fibre; Bake; Almonds; Cranberries; Apricots; Honey;
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