Fruit and Nut Granola
Vickey Yott Morrissey
If you don't want too much, you can always cut this recipe in half.
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2/3 cmaple syrup, or sugar-free maple syrup
2/3 cpacked light brown sugar, or substitute splenda brown sugar
8 tspvanilla extract
1 cvegetable oil, olive oil, or coconut oil
10 cold fashioned rolled oats (may add other types of rolled grains)
1/3 ccold milled flaxseed (optional)
2/3 csoy protein powder (bob's red mill) (optional)
3 cchopped nuts (raw almonds, pecans and walnuts)
2-3 cdried fruit including strawberries, blueberries, bananas, plums, cherries, etc.
How to Make Fruit and Nut Granola
- Adjust oven rack to upper middle position and heat oven to 325 derees. Line a rimmed baking sheet with parchment paper.
- Whisk maple syrup, brown sugar, honey, vanilla, and salt in a large bowl. Whisk in liquid vegetable oil or coconut oil.
- fold in milled flax seed, soy protein powder, dis-solvable fiber, if desired.
- Fold in nuts until thoroughly coated.
- Fold in oats until thoroughly coated.
- Spread this mixture evenly on prepared baking sheet and use a stiff spatula (sprayed with pam) until the oat mixture is very compressed.
- Meantime, while granola is cooling, cut up your dried fruit. I like to use the ones that I dry without added sugar, but you can use any from the store too. Sometimes I supplement with cranberries, chopped prunes, or commercial blueberries if mine are not available.