We all love granola sprinkled on yogurt, ice cream and fruit, but it also turns a simple green salad into a special dish. Make a big batch and keep it in a covered container in the pantry—or use it to fill mason jars for a lovely hostess gift.
Serves 18 (1/3 cup)
|4 1/2||cups old fashioned rolled oats|
|3||ounces lightly salted peanuts|
|3/4||cup quinoa, rinsed and drained|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground allspice|
|1/2||cup maple syrup|
|3||tablespoons light brown sugar|
|2||tablespoons peanut oil|
|4||teaspoons vanilla extract|
|1/2||cup dried tart cherries|
- Preheat the oven to 325°F. Coat a large rimmed baking sheet with cooking spray.
- Combine the oats, peanuts, quinoa, cinnamon, allspice and salt in a large bowl. Combine the maple syrup, sugar, oil and extract in a separate bowl. Pour the maple mixture over the oat mixture and toss well to combine. Spread in an even layer over the prepared baking sheet.
- Bake in the center of the oven, stirring every 10 minutes, until lightly toasted, 34-36 minutes. Remove from the oven and stir in the dried cherries. Cool completely and store in an airtight container.
Calories: 187, Protein: 5g, Carbohydrates: 29g, Fiber: 3g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0, Sodium: 43mg