Maple granola with almonds, sunflower seeds and cashews
This maple granola combines multi-grain oats, almonds, sunflower seeds, and cashews for a crunchy texture and sweet flavor. It's easy to prepare and serves as a nutritious breakfast or snack.
Cook time 20 min
Prep time 10 min
Ingredients:
4 cups multi-grain oatmeal1/2 cup maple syrup
1/4 cup almonds
1/6 cup sunflower seeds
1/6 cup cashew
2 tsp sea salt
Maple granola with almonds, sunflower seeds, and cashews is a delightful and nutritious treat that combines the sweetness of maple syrup with the crunchiness of nuts and seeds. Perfect for breakfast or a snack, this granola is simple to make and can be enjoyed with yogurt, milk, or on its own.
Instructions:
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper to prevent the granola from sticking.
- In a large mixing bowl, combine the multi-grain oatmeal, chopped almonds, sunflower seeds, cashews, and sea salt. Stir well to ensure an even distribution of the nuts and seeds.
- In a microwave-safe bowl or a small saucepan over low heat, warm the maple syrup until it becomes slightly runny, making it easier to mix with the dry ingredients.
- Pour the warmed maple syrup over the oat and nut mixture. Using a spatula or large spoon, stir thoroughly until all the dry ingredients are well coated with the syrup. This will help the granola clump together and form those delicious clusters.
- Spread the mixture evenly onto the prepared baking sheet, pressing it down gently with the back of the spatula to ensure a consistent layer. Compacting it slightly will help create chunkier granola pieces.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, stirring once halfway through to ensure even baking. Keep a close eye on the granola in the last few minutes to prevent it from burning.
- Once the granola is golden brown and your kitchen smells amazing, remove the baking sheet from the oven. Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
- Once cooled, break the granola into clusters and store it in an airtight container at room temperature. It will stay fresh for up to two weeks.
This maple granola with almonds, sunflower seeds, and cashews is both delicious and healthy, offering a perfect balance of flavors and textures. Store it in an airtight container to keep it fresh and enjoy it as a versatile snack or meal addition. Happy cooking!
Maple granola with almonds, sunflower seeds and cashews FAQ:
Bake the granola for 20-25 minutes at 325°F (165°C). Stir it halfway through to ensure even baking.
If your granola doesn’t clump, make sure you’ve mixed the wet and dry ingredients thoroughly. Pressing the mixture down on the baking sheet can also help create clusters.
Yes, once cooled, store the granola in an airtight container at room temperature. It will stay fresh for up to two weeks.
You can substitute other nuts or seeds based on your preferences or allergies, such as walnuts or pumpkin seeds, but keep the same total quantity for best results.
The granola is done when it is golden brown and has a fragrant smell. Keep a close watch in the last few minutes to avoid burning.
Tips:
- For an extra crunchy texture, bake the granola at a lower temperature (around 300°F or 150°C) for a longer period, stirring occasionally.
- Feel free to add other ingredients like dried fruit, coconut flakes, or other nuts and seeds after baking to customize your granola.
- Allow the granola to cool completely on the baking sheet before transferring it to a container to ensure it gets crunchy.
- Experiment with different sweeteners, like honey or agave syrup, for a slightly different flavor profile.
Nutrition per serving
6 ServingsCalories 240kcal
Protein 9g
Carbohydrates 40g
Fiber 7g
Sugar 1.80g
Fat 7g
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