Mixed with dairy-free yogurt and berries, this homemade, maple-infused granola makes for a knockout breakfast.
Ingredients
2 cups old-fashioned rolled oats
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1/2 cup raisins
1/3 cup sunflower seeds
1/4 cup cocoa nibs
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup maple syrup
1 tsp fresh ginger, grated
1 tsp vanilla extract
Directions
Preheat oven to 275 F.
In large bowl, combine oats, pecans, cranberries, raisins, sunflower seeds, cocoa nibs, cinnamon, nutmeg, and salt.
In small bowl, combine maple syrup, ginger, and vanilla. Add maple syrup mixture to oat mixture and mix until everything is moist.
Spread mixture out on baking sheet and cook for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.
In each delicious serving: 369 calories / 7 g protein / 15 g fat / 59 g carbs (26 g sugar, 7 g fiber) / 103 mg sodium
