Harvest Granola

By LAU À LA BOUFFE
BSC Nutrition // ITHQ DVS CUISINE

Store-bought granola is often expensive and high in sugar. Try this recipe instead to make a seasonal topping for your yogurt and smoothies.

YIELD
5 cups

TIME
Preparation: 10 minutes
Inactive:
Cooking:
Total:

COST
$DD

DIFFICULTY
Easy

INGREDIENTS

  • 3 cups oats
  • ¾ cup almonds
  • ¼ cup coconut sugar
  • ¼ cup pumpkin seeds
  • 1 tablespoon chia seeds
  • ¼ cup quinoa (dry)
  • 3 teaspoons pumpkin spice mix
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ½ cup coconut oil
  • ⅓ cup maple syrup

 
TOPPINGS

  • 1 cup dried apricots, thinly sliced
  • ½ cup chocolate chunks (85% dark)

 
PREPARATION

  1. Cover a baking sheet with parchment paper or a non-stick baking mat and pre-heat the oven to 350°F.
  2. In a bowl, mix all ingredients except the toppings and spread out on the pan.
  3. Bake on the middle rack for 45 minutes to an hour. Check the granola regularly, since cooking time will vary by oven.
  4. Once the granola is cooked and cooled, mix in the toppings.

 
NUTRITION

Delicious and nutritious!
Fat: 3 g
Carbohydrate: 8 g
Protein: 2 g
Calories: 67 (per tablespoon)

TIP FROM LAU

Jars of this granola make a great gift for family and friends.

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