Best Homemade Granola
Servings: 9 servings
Only slightly sweet, this granola can be adapted to please any palate. Add fresh fruit of any kind. Use it to top plain, nonfat yogurt. Make overnight oats by adding ½C unsweetened almond milk to ½C granola and place in refrigerator overnight. Top with berries or melon for a low carb breakfast.
- 1.5 cups puffed brown rice cereal, such as "Nature's Path"
- ⅓ cup raw almonds, roughly chopped
- ½ cup unsweetened coconut flakes
- ¼ cup almond flour
- ¼ tsp cinnamon
- ¼ cup maple syrup
- 1.25 cups rolled oats
- ¼ cup shredded unsweetened coconut
Preheat oven to 350º. Line a large sheet pan with parchment.
Mix all ingredients together in large bowl.
Using a rubber spatula, scrape mixture onto sheet pan. Spread out thoroughly in one, flat layer. Keep clumps intact.
Bake in oven for 15 minutes. Using a large, flat spatula, flip granola over, one section at a time. Place back in oven for another 15 minutes.
Remove pan from oven, and let granola cool for 20-30 minutes. Store in an airtight container for up to a month.
Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Sodium: 4mg | Potassium: 138mg | Fiber: 3g | Sugar: 6g | Calcium: 37mg | Iron: 1mg