Who doesn't love the crunchy goodness of granola? Traditional versions can be loaded with sugar, fat, and calories, but this recipe is made with dried fruits, nuts, spices, and fiber-filled steel-cut oats. To keep portion size in control, make it a topping instead of a main dish. Sprinkle it on yogurt or add some to a smoothie for a crunchy kick.
You can also get creative with the toppings. Swap out nuts for dried fruit or try golden raisins instead of dried apricots. The possibilities are endless.
Prep Time: 15 minutesCook Time: 1 hour 20 minutesTotal Time: 1 hour, 35 minutesYield: About 20 cupsIngredients
- Unrefined virgin coconut oil, for brushing
- 6 cups walnut halves
- 4 cups steel-cut oats
- 2 cups pecan halves
- 2 cups almonds, chopped
- 1 1/4 cups sunflower seeds
- 2 cups unsweetened shredded coconut
- 1 tablespoon cinnamon
- 2 teaspoons freshly grated nutmeg
- 8 large egg whites
- 1 3/4 cups pure maple syrup
- 1 cup dried blueberries
- 1 cup dried apricots, chopped
- 1 cup pitted dried dates, chopped
1. Preheat oven to 250°. Brush a rimmed baking sheet with oil.
2. In a large bowl, using your hands, mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.
3. In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat.
4. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
5. Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.
Good To Know : Switch out the nuts and dried fruit. Try raw cashews instead of walnuts, or golden raisins in place of dried apricots.
|Calories per serving:||365|
|Fat per serving:||23g|
|Saturated fat per serving:||5g|
|Cholesterol per serving:||0mg|
|Fiber per serving:||6g|
|Protein per serving:||8g|
|Carbohydrates per serving:||34g|
|Sodium per serving:||16mg|
|Iron per serving:||2mg|
|Calcium per serving:||61mg|
Recipes Source : http://www.health.com/health/recipe/0,,20914203,00.html
thanks to The Ranch at Live Oak Cookbook by Alex Glasscock and Susan Glasscock