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Greek Yogurt with Granola and Maple Syrup

This maple syrup granola recipe is easy to make and is perfect for a make ahead breakfast and tasty snacking. Made with oats, nuts, seeds and dried fruit, this healthy breakfast is the perfect way to start the day. Vegan and gluten-free.

 

INGREDIENTS

1½ cups shelled pistachios

1½ cups Honey Roasted Almond Slices - I use Fresh Gourmet

1 cup rolled oats

1 cup roasted pumpkin seeds

½ cup steel-cut oats

1 teaspoon kosher salt

½ cup light brown sugar

1/3 cup 100% maple syrup

1/3 cup canola oil

½ cup dried blueberries

½ cup dried cranberries

 

INSTRUCTIONS

Heat oven to 300°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.

In a large mixing bowl, mix together all granola ingredients except the blueberries and cranberries.

Spread the granola ingredients evenly onto the prepared baking sheet. Bake at 350°F for 40 minutes. Stir after 20 minutes and bake another 20 minutes or until golden brown and crunchy.

Remove from the oven and stir in the dried blueberries and cranberries. *see note.

Cool completely and store in an airtight container.

The granola will keep up to 1 month.

Enjoy!

NOTES

*Note: The granola can be made ahead. After baking and cooling the granola, place it in a zip-loc style bag and freeze up to 4 months. When ready to use, thaw and add the dried fruits, if desired. The granola is delicious even without the dried fruit.

 

NUTRITION

SERVING: 0.5CUP | CALORIES: 415KCAL | CARBOHYDRATES: 40G | PROTEIN: 11G | FAT: 26G | SATURATED FAT: 3G | SODIUM: 208MG | POTASSIUM: 432MG | FIBER: 6G | SUGAR: 21G | VITAMIN A: 59IU | VITAMIN C: 1MG | CALCIUM: 89MG | IRON: 3MG

 

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