This sweet granola is so addictive that you'll want it for snacking on anytime, not just for breakfast. The recipe is good for people who want to avoid gluten but can still tolerate oats. Look for “gluten-free” or “wheat free” labelling to ensure no cross-contamination.
- Portion size 9 servings
- Credits : Canadian Living Magazine: October 2011
Ingredients
Method
In large bowl, combine oats, hazelnuts, almonds, sunflower seeds, pumpkin seeds, cranberries, apricots, raisins, brown sugar, flaxseeds and sesame seeds.In saucepan, heat together rice syrup, honey, oil, cinnamon and salt over medium heat until blended, about 3 minutes. Pour over oat mixture; toss to coat.
Spread evenly on 2 greased or parchment paper–lined rimmed baking sheets. Bake in 325?F (160?C) oven, stirring every 10 minutes and rotating pans halfway through, until golden, about 25 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 weeks.)
Nutritional facts Per 1/4 cup: about
- Sodium 37 mg
- Protein 4 g
- Calories 133.0
- Total fat 6 g
- Potassium 124 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
%RDI
- Iron 9.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
