Maple Pecan Granola
Mixed with yogourt and berries, this homemade, maple-infused granola makes for a knockout breakfast.
2 cups (500 mL) old-fashioned rolled oats
1/2 cup (125 mL) pecans, coarsely chopped
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) raisins
1/3 cup (80 mL) sunflower seeds
1/4 cup (60 mL) cocoa nibs
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) salt
1/2 cup (125 mL) maple syrup
1 tsp (5 mL) fresh ginger, grated
1 tsp (5 mL) vanilla extract
Preheat oven to 275 F (135 C).
In large bowl, combine oats, pecans, cranberries, raisins, sunflower seeds, cocoa nibs, cinnamon, nutmeg, and salt.
In separate small bowl, combine maple syrup, ginger, and vanilla.
Add maple syrup mixture to oat mixture and mix until everything is moist.
Spread out on baking sheet and cook for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.
Serves 6.
Each serving contains: 369 calories; 7 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 59 g carbohydrates; 7 g fibre; 103 mg sodium
source: "A Touch of Maple", alive #340, February 2011
Maple Pecan Granola
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
