Maple granola with almonds, sunflower seeds and cashews
Delight in our homemade Maple Granola, packed with hearty multi-grain oatmeal, crunchy almonds, sunflower seeds, and cashews. Lightly sweetened with maple syrup and a hint of sea salt, this nutritious snack is perfect for breakfast or on-the-go.
- 06 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 7g | 19% |
| Sugar 1.80g | 2% |
| Fat | |
| Fat 7g | 8% |
| Saturated 0.89g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 22mg | 4% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.48mg | 16% |
| Vitamin B6 0.18mg | 10% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.02mg | 0% |
| Vitamin E 2.26mg | 15% |
| Vitamin K 3.36ug | 3% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.36mg | 40% |
| Iron, Fe 2.04mg | 19% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 250mg | 7% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 2.18mg | 20% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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