Granola Crumble Yogurt Topper
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp | - |
| 15 mL : about | - |
| cal | 3737 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 5 g5g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 3 mg3mg sodium |
| % RDI: | - |
| iron | 11 iron |
Eating breakfast helps counter cravings later in the day. This sweet and crunchy combination is best sprinkled on plain or vanilla yogurt. The chocolate variation is best eaten right out of hand – it beats a chocolate bar any day.
Ingredients
- 2 cups large-flake rolled oats 2 cups large-flake rolled oats
- 3/4 cup flaked coconut 3/4 cup flaked coconut
- 3/4 cup chopped pecans 3/4 cup chopped pecans
- 1/4 cup liquid honey 1/4 cup liquid honey
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 2 tbsp orange juice 2 tbsp orange juice
- 1 tsp vanilla 1 tsp vanilla
- 1 pinch salt 1 pinch salt
- 1/2 cup dried cranberries 1/2 cup dried cranberries
- 1/4 cup crumbled banana chips 1/4 cup crumbled banana chips
Preparation
Spread on foil-lined baking sheet. Bake in 250°F (120°C) oven, stirring once, until golden, about 55 minutes.
Stir in cranberries and bananas; bake for 10 minutes. Let cool on pan on rack; break up clumps. (Make-ahead: Store in airtight container for up to 2 weeks.)
Additional information : Variation
Chocolate Snacking Granola: Increase coconut and pecans to 1 cup (250 mL) each. After baking, stir in 1/2 cup (125 mL) milk chocolate chips until melted. Makes 4-1/2 cups (1.125 L).
- Keywords : Snacks; Vegetarian; Swiss; Bake; Oats; Pecan; 100 calories;
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