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Granola

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Contributed by Chef Scott Uehlein

1 1/2 cup rolled oats
1/2 cup oat flour
1/4 cup cashews
1/2 cup almonds
Pinch cinnamon
Pinch salt
2 tablespoons apple juice concentrate
1 tablespoon pineapple juice concentrate
1/4 cup lite coconut milk
1 tablespoon brown sugar
1 tablespoon vanilla extract
3/4 teaspoon cashew butter
1 tablespoon maple syrup
1/4 cup dried cranberries
3/4 cup dried cherries
2 tablespoons honey, heated

1.  Preheat oven to 275°. Lightly coat a sheet pan with canola oil.

2.  Combine oats, oat flour, nuts, cinnamon and salt in a medium bowl and mix well. Combine apple juice concentrate, pineapple juice concentrate, coconut milk, brown sugar, vanilla extract, cashew butter and maple syrup in a small bowl and mix well. Add to dry mixture and mix until ingredients are moist.

3.  Crumble mixture onto sheet pan and bake for 45 minutes to 1 hour, stirring after 25 minutes to allow for even cooking. Remove granola from oven, break apart while still slightly warm and add dried fruit and honey. Cool on sheet pan.

Makes 12 (2-ounce) servings, each containing approximately:
200 calories
32 gm. carbohydrate
6 gm. fat
0 mg. cholesterol
4 mg. protein
36 mg. sodium
3 gm. fiber

This recipe was developed by Canyon Ranch and must be credited as such. It may be reprinted, as it appears, with no changes or deviations whatsoever.

 

*Vegetarian