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.
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
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.
*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.
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