Granola with Blueberries and Pecans
Posted on February 6, 2014.
This low-fat granola recipe is a great snack for kids. It’s naturally sweetened without processed sugar and has healthy protein from oats and pecans.
Even if you usually buy granola bars at the grocery store, making your own granola is worth it! It comes out of the oven warm, sweet and crunchy. You can store it for 2-4 weeks or share it with friends. (Cute mason jars are optional.)
For an extra crunch, use it as a topping on your yogurt, cereal or ice cream!
3 cups rolled oats
2/3 cup Pearson Pecans, chopped
2/3 cup sliced almonds
1/3 cup roasted unsalted sunflower seeds
1 cup wheat germ
1/2 teaspoon cinnamon
1/4 cup honey
1/3 cup pure maple syrup
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cup dried blueberries or raisins
- Preheat oven to 275 degrees F.
- Combine the rolled oats, pecan pieces, almonds, sunflower seeds, wheat germ and cinnamon in a large mixing bowl. Toss together.
- Heat a small bowl or saucepan on low. Combine the honey, maple syrup, molasses and vegetable oil and stir together. Make sure to keep the temperature low in order to not burn the mixture.
- Once the mixture is warm, pour it over the dry ingredients in the large mixing bowl.
- Toss or stir until everything is evenly coated with the honey and maple syrup mixture.
- Cover a large baking sheet with foil.
- Spread granola evenly over baking sheet.
- Cook for about 40 minutes or until lightly browned and toasted. Stir occasionally to make sure granola is evenly toasted.
- Let cool and toss with dried blueberries or raisins.
Store your homemade granola in a Ziploc bag or airtight container. Enjoy!
Photo and recipe courtesy of Kyra and Jocelyn