Sweet Carob Almond Crunch Granola
Equipment
- medium mixing bowl
- Large mixing bowl
- Whisk
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- spatula
- airtight container
Ingredients
- 1 cup plus 2 tablespoons 154 g brown rice syrup
- ¼ cup 60 ml canola oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon blackstrap molasses or regular molasses
- 2½ cups 200 g old-fashioned rolled oats
- ½ cup 58 g wheat germ
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup 47 g shredded coconut
- ½ cup 40 g nondairy carob chips
- ½ cup 36 g slivered almonds
- ¼ cup 27 g chopped pecans
- ¼ cup 40 g raisins (optional)
Instructions
- Preheat the oven to 300°F (150°C, or gas mark 2).
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together brown rice syrup, canola oil, vanilla extract, and molasses until well combined.
- In a large bowl, mix together rolled oats, wheat germ, sea salt, ground cinnamon, shredded coconut, carob chips, slivered almonds, chopped pecans, and raisins if using.
- Pour the wet ingredients over the dry mixture, stirring thoroughly until evenly coated.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 15 minutes, then stir well.
- Bake for an additional 15 minutes, or until the granola is golden brown.
- Allow the granola to cool on the baking sheet.
- Once cooled, transfer to an airtight container and store in the refrigerator.
Notes & Wine Advice
Wine Advice:
Pair this granola with a light, refreshing white wine such as Sauvignon Blanc to complement its nutty and slightly sweet flavors.Nutrition values
Calories: 210 kcal | koolhydraten: 28 g | Eiwitten: 5 g | Vet: 10 g | Suiker: 14 g