Granola with Pecans, Pumpkin Seeds and Dried Mango
Resistant starch: 5 grams
Yield: 3 cups (serving size: 1/2 cup)
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Amount per serving
- Calories: 331
- Fat: 11g
- Saturated fat: 1g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 4g
- Cholesterol: 0mg
- Protein: 8g
- Carbohydrate: 52g
- Sugars: 14g
- Fiber: 5g
- Sodium: 54mg
- 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
- 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.
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Granola with Pecans, Pumpkin Seeds and Dried Mango Recipe at a Glance
- COURSE: Breakfast/Brunch
- PUBLICATION: Health
More Recipes for Breakfast/Brunch