Nut-Free Chocolate Cherry Granola
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Nut-Free Chocolate Cherry Granola
Photography by Yvonne Duivenvoorden
This recipe makes 32 1/4 cups servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup: about | - |
| cal | 140140 cal |
| pro | 4 g4g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 20 g20g carb |
| fibre | 3 g3g fibre |
| chol | 0 mg0mg chol |
| sodium | 20 mg20mg sodium |
| potassium | 90 mg90mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 99 iron |
| vit A | 11 vit A |
| folate | 33 folate |
You won't miss the nuts in this deluxe granola. Make sure it is completely cool before adding the chocolate.
Ingredients
- 1 bag (453 g) five-grain rolled cereal , such as Bob1 bag (453 g) five-grain rolled cereal, such as Bob
- 3/4 cup raw pumpkin seeds 3/4 cup raw pumpkin seeds
- 1/2 cup dried sour cherries 1/2 cup dried sour cherries
- 1/2 cup dried cranberries 1/2 cup dried cranberries
- 1/2 cup chopped dates 1/2 cup chopped dates
- 1/3 cup raw sunflower seeds 1/3 cup raw sunflower seeds
- 2 tbsp sesame seeds 2 tbsp sesame seeds
- 1/2 cup unsweetened applesauce 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup 1/3 cup maple syrup
- 1/4 cup canola oil , melted1/4 cup canola oil or butter, melted
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup chopped bittersweet chocolate chips 1/2 cup chopped bittersweet chocolate chips or semisweet chocolate chips
Preparation
In large bowl, toss together cereal, pumpkin seeds, sour cherries, cranberries, dates, sunflower seeds and sesame seeds.
In small saucepan, warm together applesauce, maple syrup, oil, vanilla and salt over medium heat until thinned, about 3 minutes. Pour over cereal mixture; toss to coat.
Spread evenly on 2 greased or parchment paper–lined rimmed baking sheets. Bake in 325°F (160°C) oven, stirring every 5 minutes and rotating pans halfway through, until golden brown, about 30 minutes. Let cool completely on rack.
Stir in chocolate. (Make-ahead: Store in airtight container for up to 3 weeks.)
In small saucepan, warm together applesauce, maple syrup, oil, vanilla and salt over medium heat until thinned, about 3 minutes. Pour over cereal mixture; toss to coat.
Spread evenly on 2 greased or parchment paper–lined rimmed baking sheets. Bake in 325°F (160°C) oven, stirring every 5 minutes and rotating pans halfway through, until golden brown, about 30 minutes. Let cool completely on rack.
Stir in chocolate. (Make-ahead: Store in airtight container for up to 3 weeks.)
Source : Canadian Living Magazine: October 2011
- Keywords : Breakfast; Fall; Bake; Cereal; Cherries; Cranberries; Dates; Maple syrup; Chocolate; 200 calories;
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