Granola with Pecans, Pumpkin Seeds and Dried Mango

 Recipe
Resistant starch: 5 grams

Yield:

3 cups (serving size: 1/2 cup)

Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 331
Fat 11 g
Satfat 1 g
Monofat 5 g
Polyfat 4 g
Cholesterol 0 mg
Protein 8 g
Carbohydrate 52 g
Sugars 14 g
Fiber 5 g
Sodium 54 mg

Ingredients

3 cups old-fashioned rolled oats
3 cups puffed millet cereal
1/3 cup lightly toasted chopped pecans
2 tablespoons pumpkin seeds
1 tablespoon canola oil
5 tablespoons maple syrup
3 tablespoons apple juice or apple cider
1 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons chopped dried mango

Preparation

1. Preheat oven to 350°.

2. Line a large rimmed baking sheet with parchment paper and reserve.

3. Combine oats, puffed millet, pecans and pumpkinseeds in a large bowl.

4. Whisk together canola oil, maple syrup, apple juice, vanilla, and salt in a small bowl and toss with dry ingredients.

5. Spread on a large parchment-lined baking sheet and bake until golden brown, stirring occasionally, 20-25 minutes.

6. Remove from oven, let cool completely, and toss with dried mango.

 

Note:

The CarbLovers Diet

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