Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
8 mins
total:
30 mins
Yield:
Serves 12 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

162 calories; fat 11.7g; saturated fat 1.3g; mono fat 4.5g; poly fat 5.4g; protein 4g; carbohydrates 12g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 166mg; calcium 18mg; sugars 4g; added sugar 3g.
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