Maple Granola


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Nutritional info (1/2 cup, 68 g): 19g whole grains, 292 cal, 15g fat, 7g protein, 28g complex carbohydrates, 8g sugar, 5g dietary fiber, 47mg sodium, 344 potassium, 70RE vitamin A, 1mg vitamin C, 2mg iron, 48mg calcium, 214mg phosphorus.


Ingredients You'll Need

7 cups old-fashioned rolled oats
1 cup flaked coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1/2 teaspoon salt
1 cup maple syrup
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 cup golden raisins
1 cup dried cranberries
1 cup chopped dried apricots


Directions

7 cups old-fashioned rolled oats


1 cup flaked unsweetened coconut


1 cup wheat germ


1 cup almonds, sliced or broken up


1 cup pecans, chopped


1 cup walnuts, chopped


1 cup pumpkin seeds, chopped


1 cup sunflower seeds, raw or toasted


1/2 teaspoon salt


1 cup maple syrup


1/2 cup vegetable oil


1 tablespoon vanilla extract


1 cup raisins


Preheat the oven to 250 degrees F. Combine the oats, coconut, wheat germ, nuts, seeds and salt in a very large bowl. Mix well. In a separate bowl, whisk together the maple syrup, oil and vanilla. Pour the syrup mixture over the dry mixture, stirring and tossing till everything is very well combined; it's probably easiest to do this with your hands.


Spread the granola over 2 large baking sheets with rims. Your cleanup will be much easier if you line them with parchment paper.


Bake for 2 hours, stirring the mixture after 1 hour or so. Remove the pans from the oven and let cool completely. Transfer the granola to a large bowl and mix in the dried fruit. Store in an airtight container at room temperature.


Nutritional info (1/2 cup, 68 g): 19g whole grains, 292 cal, 15g fat, 7g protein, 28g complex carbohydrates, 8g sugar, 5g dietary fiber, 47mg sodium, 344 potassium, 70RE vitamin A, 1mg vitamin C, 2mg iron, 48mg calcium, 214mg phosphorus.


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