Meet your new granola, which has two-thirds less sugar than most store-bought varieties. We like it with a little extra kick, but knock the red pepper back for less heat. Stir into yogurt, sprinkle over fresh fruit, or toss into salads.
1 1/4 cups old-fashioned rolled oats
1/2 cup pecan halves
1/2 cup coarsely chopped walnut halves
1/2 cup dry-roasted sunflower seed kernels
2 tablespoons uncooked quinoa
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh thyme
1 teaspoon kosher salt
3/8 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1 large egg white
Est. added sugars 3g
How to Make It
Preheat oven to 325°.
Combine oats, pecans, walnuts, sunflower seeds, and quinoa in a large bowl.
Combine olive oil and next 6 ingredients (through egg white) in a bowl, stirring well with a whisk. Pour olive oil mixture over oat mixture; toss to coat. Spread mixture on a jelly-roll pan coated with cooking spray. Bake at 325° for 20 minutes or until browned, stirring occasionally. Cool completely.
Super easy to make. I typically have all the ingredients on hand (a plus). Today I only had 1/4 cup of pecans so used 1/4 cup almonds to make up the 1/2 cup. Wonderful. Can't wait to try this in my yogurt tomorrow morning. Would be a great combo with some popcorn too. Definitely a keeper recipe.
We love the spicy taste of this nutty granola with yogurt and berries in the morning. Crunchy and a nice change from sweet granola. It's worth a try. Definitely a grown up cereal! I cooked it about 5 minutes longer.
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