If you want to lighten things up a bit, try this out for breakfast or a nice snack! I love granola and this recipe has my favorites in it as far as snacks and protein go. I like to eat it mixed in with vanilla greek yogurt and some fresh fruit for breakfast or a lighter lunch. Also, just add mild for a delish cereal that will satisfy you , and not make you feel hungry again an hour or two afterwards.
INGREDIENTS: Serving size approximately 1/3 cup
5 cups Oats
1 cup Almonds, sliced or chopped
1/2 cup Pecans, chopped
1 cup dried Cranberries
1/2 cup Honey
1/2 cup Maple Syrup
1 cup Canola Oil
1 tsp Vanilla Extract
1/2 tsp Coconut Extract
1 tsp Cinnamon
1 pinch of Kosher Salt
1 cup Coconut Flakes ( unsweetened) + 1/2 cup
Pre heat oven to 300 degrees. In a large bowl, mix together Oats, Salt , Cinnamon, Almonds, Pecans and 1 cup of the Coconuts flakes. In a separate smaller bowl, mix together Honey ,Maple Syrup, Vanilla & Coconut extract and Oil with a whisk. Then, add the Honey mixture to the Oat mixture and blend together until well combined.
Using a large baking sheet pan, cover with aluminum foil and lightly spray with non stick cooking spray. Then , spread the Granola evenly over the pan. If you don't have a large enough baking sheet, then you can bake the Granola in two batches.
Once oven is to temperature, bake the Granola for 30 minutes. Make sure to turn the Granola over half way through ( at the 15 minute mark) so it bakes evenly to a nice golden color.
When it's done, remove from oven and let cool for about 10 minutes and add the Cranberries and the 1/2 cup of Coconut flakes. ( if you aren't a fan of Coconut, then you can omit it) Allow to completely cool and break up the granola with a spatula. Store in an air tight container.
Note: If you store the Granola in a ziplock bag, the Cranberries will go stale and get very hard to chew( within about 2 weeks). So, if you choose to store them this way, eat it up quickly!
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