alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Maple Hazelnut Granola

    Share

    Maple Hazelnut Granola

    Who doesn’t love receiving from-scratch granola? Dried cherries, hazelnuts, and cacao nibs give this version a luxurious appeal and show recipients you truly care about helping them start the day in a healthy way.

    Advertisement

    3 cups (750 mL) rolled oats
    1/2 cup (125 mL) walnuts, coarsely chopped
    1/3 cup (80 mL) hemp hearts
    1/2 tsp (2 mL) kosher salt
    1/2 tsp (2 mL) cinnamon
    1/2 tsp (2 mL) ground cardamom
    1/2 cup (125 mL) pure maple syrup, preferably dark grade
    1/2 cup (125 mL) coconut oil, melted
    2 tsp (10 mL) vanilla extract
    3/4 cup (180 mL) unsweetened coconut flakes
    1/2 cup (125 mL) hazelnuts, halved
    3/4 cup (180 mL) dried cherries or dried cranberries
    1/4 cup (60 mL) cacao nibs
    Preheat oven to 325 F (160 C).

    In large bowl, toss together oats, walnuts, hemp hearts, salt, cinnamon, and cardamom. In separate bowl, stir together maple syrup, coconut oil, and vanilla. Add maple syrup mixture to oats and stir until everything is moist.

    Turn mixture out onto parchment paper-lined baking sheet and spread out into an even layer. Bake for 15 minutes; remove pan from oven and stir in coconut flakes and hazelnuts. Return to oven and bake until granola is fragrant and golden, 18 to 20 minutes, stirring once halfway through. Be careful that the oats don’t burn. Stir in dried cherries and cacao nibs. Let cool completely and then divide among wide-mouth jars.

    Makes enough for 3 to 4 gifts.

    Each 1/2 cup (125 mL) serving contains: 384 calories; 6 g protein; 17 g total fat (13 g sat. fat, 0 g trans fat); 35 g total carbohydrates (13 g sugars, 8 g fibre); 103 mg sodium

    source: "Love Bites", alive #386, December 2014

    Advertisement

    Maple Hazelnut Granola

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.