Meg's Granola(Gluten Free)
What I eat my granola with: - low fat yogurt with a client's YUMMY peach and organge jam - by itself in between class - warmed in the microwave for 30 seconds and with about 1/4 cup of either pumpkin or vanilla ice cream(Breyer's if my favorite)
Total Steps
5
Ingredients
11
Tools Needed
3
Related Article
http://www.megsfoodreality.blogspot.comIngredients
- 2 cup of oats(clean aka <a href="/S3DM6J84">gluten free)</a>
- 0.25 cup of <a href="/GQPZ8WRH">agave </a>nectar or ½ cup of <a href="/GHZ654L7">brown sugar</a>
- 1 teaspoon cinammon
- 0.5 cup of chopped <a href="/V6D3WG47">almonds</a>
- 0.5 cup of raisins(or any other <a href="/2R33ST5V">dried fruit)</a>
- 0.125 cup of <a href="/867GTQD7">shredded coconut</a>
- 2 tablespoon of <a href="/KLDGDS5L">canola oil </a>or <a href="/NLPYVN22">olive oil</a>
- 0 <a href="/27FMKVGH">cooking spray </a>or rub canola oil(for baking sheet)
- 0 Add ins:
- 0.25 cup of cocao nibs
- 0.25 cup of <a href="/8P4DN8PR">pecans,</a> <a href="/5XYDFFK2">walnuts,</a> <a href="/6CVRVYT2">etc</a>
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 350F. Place the oats and chopped almonds onto a cookie sheet. <a href="/RNT367Z2">Bake </a>for 15-20 minutes to toast.
Step 2
Place all other ingredients in a bowl and <a href="/7S3QCKWK">mix. </a>When oats and almonds are toast, add them into the bowl.
Step 3
Bring down oven temperature to 300F. Spray pan/coat with oil and place mixture on cookie sheet.
Step 4
<a href="/RNT367Z2">Bake </a>for 20-30 minutes or until slightly <a href="/D434P8MH">brown </a>in <a href="/HT4RHHGB">color. </a>Let <a href="/GZFHJC5K">cool,</a> then break apart into pieces.
Step 5
I keep my granola in the freezer, I think it stay fresher this way.