APPLE CRANBERRY GRANOLA
SERVES 6 CUPS (580g)
2 cups (235 g) gluten-free rolled oats
1/2 cup (65 g) chopped raw almonds
1 cup (86 g) chopped dried apple rings
1/2 cup (65 g) dried cranberries
2 tbsp. (20 g) chia seeds
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup (85 g) almond butter
1/3 cup (80 ml) maple syrup
1 tsp. vanilla extract
NUTRITIONAL VALUES
Calories: 287kcal
Fat: 8.5g (0.5g S.Fat)
Carbs: 47.3g
Protein: 8.2g
Sugar: 15.1g
Sodium: 100mg
METHOD
Preheat the oven to 350oF (180oC, or gas mark 4), and line a baking sheet with parchment paper. Toss together the oats, almonds, dried apple, cranberries, chia seeds, cinnamon, and salt in a large mixing bowl.
In a small mixing bowl, combine the almond butter, maple syrup, and vanilla extract. Pour the wet mixture over the dry mixture and fold together until evenly coated. Bake the granola for 10 to 12 minutes, stirring halfway through. When the granola has turned a light golden colour, it is done baking.
Allow the granola to cool for 10 minutes on a rack before breaking into smaller pieces. You can eat it immediately or store it in a jar or bag with a folded paper towel or moisture-absorbing packet. It will last for two to three weeks.
In a small mixing bowl, combine the almond butter, maple syrup, and vanilla extract. Pour the wet mixture over the dry mixture and fold together until evenly coated. Bake the granola for 10 to 12 minutes, stirring halfway through. When the granola has turned a light golden colour, it is done baking.
Allow the granola to cool for 10 minutes on a rack before breaking into smaller pieces. You can eat it immediately or store it in a jar or bag with a folded paper towel or moisture-absorbing packet. It will last for two to three weeks.
