Honey Cinnamon Granola with Oats, Pecans, Cacao Nibs and Dried Mulberries
This is hands down the best granola I've ever tasted - and I'm not just saying that because I made it. It's light and flavorful and perfectly crunchy! It also contains only 5 grams of sugar per serving and is full of fiber, protein and healthy fats! It's perfect as a topping for yogurt, smoothie bowls, cereal and fruit or on its own straight out of the container. Also, this is a great #mealprep item, since it makes a large amount (about 10 servings), requires minimal clean up and will stay for a few weeks in a sealed container. I included a few simple swaps if you need this recipe to be #glutenfree or #lowfodmap. Get ready to try the best tasting granola ever!
Prep Time: 5 minutes
Cook Time: 60 minutes
Ingredients (yields 10 servings):
2 C rolled oats (use certified GF oats if you need this recipe to be GF)
1/2 C pecan halves
1/4 C dried fruit of choice* (I've been crushing hard on Navitas Organics dried mulberries lately!)
1 Tbsp water
2 Tbsp honey* (I like to use Savannah Bee Company's Lavender Honey for some additional flavor)
2 Tbsp oil (I like to use avocado oil)
1 tsp vanilla extract
1 tsp cinnamon
1/4 C roasted cacao nibs (I buy mine at Trader Joe's)
Nonstick cooking spray
*Note: If you need to make this recipe low FODMAP, simply swap the honey for maple syrup! The amount of dried fruit in this recipe is unlikely to trigger symptoms, but always assess your own tolerance. If following the elimination phase of the low FODMAP diet, simply omit the dried fruit - it is delicious without it. Additionally, swap the honey for maple syrup to make this recipe vegan!
Directions:
1. Preheat oven to 250 degrees Fahrenheit.
2. Combine wet ingredients in a large mixing bowl (water, honey, oil, vanilla extract) with a spoon.
3. Add rolled oats and mix until wet mixture coats oats.
4. Spray baking sheet with nonstick spray (Tip: I like to line baking sheet with aluminum foil and spray the foil for a no-mess clean-up!)
5. Transfer oats to baking sheet and spread in a thin, even layer. Bake in oven for approximately 45 minutes, stirring once or twice . In the meantime, chop pecans and set aside.
6. Remove oats from oven. Add chopped pecans and cinnamon to oats, mix together and again spread oats into a thin, even layer. Bake for an additional 15 minutes.
7. Remove from oven and allow oats to cool completely (about 15 minutes). Add cacao nibs and dried fruit and store in an airtight container in a dry, cool place. Enjoy!
*Note: If you are gluten free and need to avoid all possible sources of cross-contact, such as in the case of celiac disease, I recommend using certified gluten free ingredients, including oats and spices.
Nutritional Analysis Per Serving (1 serving = approximately 1/4 C )
Calories 184 calories, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrates 21 g, Sugar 5 g, Fiber 3 g, Protein 4 g, Sodium 10 mg, Calcium 30 mg
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