and toss until coated.
Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 25 to 30 minutes, stirring halfway through. Let cool before serving or storing.
per serving: Calories 277; Protein 9g; Carbohydrates 16g; Dietary Fiber 2g; Sugar 4g; Total Fat 21g; Saturated Fat 3g; Sodium 83mg
Homemade Cranberry Nut Granola
homemade cranberrynut granola
My first instinct was to put this in the breakfast chapter but I truly eat it all day long. I keep a big glass jar of it at home and dip into it as needed, even after dinner for a quick something sweet. The crunch factor is so satisfying and I love the chewy cranberries. Store-bought granolas can be loaded with white sugar and fat. This one is a slightly lighter option. Make it and give as giftsâas a housewarming present, for the neighbors at the holidays, or for any occasion. serves 8
â cup pumpkin seeds
¼ cup shelled sunflower seeds
Vegetable oil cooking spray
â cup pure maple syrup
â cup honey
¼ cup unsweetened cranberry juice
1½ teaspoons ground cinnamon
2 cups old-fashioned rolled oats
½ cup chopped roasted and salted almonds
¼ teaspoon fine sea salt
1 cup unsweetened dried cranberries
Preheat the oven to 350°F.
Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Set aside to cool.
Reduce the oven temperature to 325°F. Spray a baking sheet with vegetable oil cooking spray.
In a small bowl, whisk together the maple syrup, honey, cranberry juice, and cinnamon. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt. Pour the maple mixture over the oat mixture and stir until combined.
Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake until the mixture begins to brown, an additional 10 to 15 minutes. Let cool completely before serving or storing.
per serving: Calories 310; Protein 7g; Carbohydrates 51g; Dietary Fiber 5g; Sugar 30g; Total Fat 11g; Saturated Fat 1g; Sodium 97mg
Chewy Granola Bars
chewy granola bars
Everybody loves granola bars, but a lot of time we buy expensive sugary ones at the grocery store and throw them in our bag without thinking. This is a homemade take. I love the smell of these as theyâre baking. Egg whites and dried fruit make them chewyâthatâs my favorite thing about good granola bars. makes 16 bars
Vegetable oil cooking spray
¾ cup honey
â cup safflower or grapeseed oil
3 large egg whites, at room temperature
½ teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
½ cup flaxseed meal
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon fine sea salt
½ cup chopped almonds
½ cup walnut pieces
6 dried apricots, chopped into ½-inch pieces
â cup unsweetened dried cranberries
â cup raisins
Position an oven rack in the center of the oven and preheat the oven to 350ºF. Spray a 9 à 13-inch glass or ceramic baking dish with vegetable oil cooking spray. Line the bottom and sides of the baking dish with parchment paper. Spray the parchment paper with vegetable oil cooking spray, too.
In a large bowl, whisk together the honey, oil, egg whites, and vanilla extract until smooth. In a medium bowl, combine the oats, flaxseed, cinnamon, nutmeg, and salt. Pour the oat mixture into the honey mixture and stir until the ingredients are coated. Stir in the almonds, walnuts, apricots, cranberries, and raisins. Transfer the mixture to the prepared baking dish. Using a spatula, press the mixture into the pan.
Bake until light golden, about 35 minutes. Put the baking dish on a wire rack to cool for 25 to 30 minutes. Cut into 1-inch-square bars and store in an airtight container for up to 5 days.
per bar: Calories 231; Protein 6g; Carbohydrates 28g; Dietary Fiber 4g; Sugar 15g;
Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 25 to 30 minutes, stirring halfway through. Let cool before serving or storing.
per serving: Calories 277; Protein 9g; Carbohydrates 16g; Dietary Fiber 2g; Sugar 4g; Total Fat 21g; Saturated Fat 3g; Sodium 83mg
Homemade Cranberry Nut Granola
homemade cranberrynut granola
My first instinct was to put this in the breakfast chapter but I truly eat it all day long. I keep a big glass jar of it at home and dip into it as needed, even after dinner for a quick something sweet. The crunch factor is so satisfying and I love the chewy cranberries. Store-bought granolas can be loaded with white sugar and fat. This one is a slightly lighter option. Make it and give as giftsâas a housewarming present, for the neighbors at the holidays, or for any occasion. serves 8
â cup pumpkin seeds
¼ cup shelled sunflower seeds
Vegetable oil cooking spray
â cup pure maple syrup
â cup honey
¼ cup unsweetened cranberry juice
1½ teaspoons ground cinnamon
2 cups old-fashioned rolled oats
½ cup chopped roasted and salted almonds
¼ teaspoon fine sea salt
1 cup unsweetened dried cranberries
Preheat the oven to 350°F.
Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Set aside to cool.
Reduce the oven temperature to 325°F. Spray a baking sheet with vegetable oil cooking spray.
In a small bowl, whisk together the maple syrup, honey, cranberry juice, and cinnamon. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt. Pour the maple mixture over the oat mixture and stir until combined.
Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake until the mixture begins to brown, an additional 10 to 15 minutes. Let cool completely before serving or storing.
per serving: Calories 310; Protein 7g; Carbohydrates 51g; Dietary Fiber 5g; Sugar 30g; Total Fat 11g; Saturated Fat 1g; Sodium 97mg
Chewy Granola Bars
chewy granola bars
Everybody loves granola bars, but a lot of time we buy expensive sugary ones at the grocery store and throw them in our bag without thinking. This is a homemade take. I love the smell of these as theyâre baking. Egg whites and dried fruit make them chewyâthatâs my favorite thing about good granola bars. makes 16 bars
Vegetable oil cooking spray
¾ cup honey
â cup safflower or grapeseed oil
3 large egg whites, at room temperature
½ teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
½ cup flaxseed meal
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon fine sea salt
½ cup chopped almonds
½ cup walnut pieces
6 dried apricots, chopped into ½-inch pieces
â cup unsweetened dried cranberries
â cup raisins
Position an oven rack in the center of the oven and preheat the oven to 350ºF. Spray a 9 à 13-inch glass or ceramic baking dish with vegetable oil cooking spray. Line the bottom and sides of the baking dish with parchment paper. Spray the parchment paper with vegetable oil cooking spray, too.
In a large bowl, whisk together the honey, oil, egg whites, and vanilla extract until smooth. In a medium bowl, combine the oats, flaxseed, cinnamon, nutmeg, and salt. Pour the oat mixture into the honey mixture and stir until the ingredients are coated. Stir in the almonds, walnuts, apricots, cranberries, and raisins. Transfer the mixture to the prepared baking dish. Using a spatula, press the mixture into the pan.
Bake until light golden, about 35 minutes. Put the baking dish on a wire rack to cool for 25 to 30 minutes. Cut into 1-inch-square bars and store in an airtight container for up to 5 days.
per bar: Calories 231; Protein 6g; Carbohydrates 28g; Dietary Fiber 4g; Sugar 15g;
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