Maple Granola

Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish American Breakfast Snack

Maple Granola

Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish American Breakfast Snack
5 servings
Prep time: 10 minutes
Total time: 25 minutes

Description

This quick and healthy granola recipe can be enjoyed like cereal with milk or sprinkled over yogurt to make an easy parfait. Serve with a banana for a balanced breakfast.

Directions

  1. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
  2. Combine maple syrup, oil and vanilla in a medium bowl. Stir in oat, pecans, cinnamon and salt until evenly combined. Evenly spread out onto the prepared baking sheet.
  3. Bake the granola, stirring halfway through, until golden, 10 to 15 minutes. Let cool completely before storing.

Tips

  • Tip: People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
  • To make ahead: Store cooled granola airtight for up to 2 weeks.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories147 cal
  • Total Fat7.8 g
  • Saturated Fat0.7 g
  • Cholesterol0 mg
  • Sodium50 mg
  • Carbohydrate Total17.7 g
  • Protein2.7 g
  • Phosphorus82 mg
  • Potassium102 mg
  • Fiber2.6 g
  • Calcium28 mg

Ingredients

  • 2 tablespoons pure maple syrup
  • 1 tablespoon canola oil
  • ¼ teaspoon vanilla
  • 1 cup rolled oats
  • ¼ cup chopped pecans
  • 1½ teaspoons ground cinnamon
  • ⅛ teaspoon kosher salt

Ingredients

  • 2 tablespoons pure maple syrup
  • 1 tablespoon canola oil
  • ¼ teaspoon vanilla
  • 1 cup rolled oats
  • ¼ cup chopped pecans
  • 1½ teaspoons ground cinnamon
  • ⅛ teaspoon kosher salt
  • 2 tablespoons pure maple syrup
  • 1 tablespoon canola oil
  • ¼ teaspoon vanilla
  • 1 cup rolled oats
  • ¼ cup chopped pecans
  • 1½ teaspoons ground cinnamon
  • ⅛ teaspoon kosher salt

Description

This quick and healthy granola recipe can be enjoyed like cereal with milk or sprinkled over yogurt to make an easy parfait. Serve with a banana for a balanced breakfast.

Directions

  1. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
  2. Combine maple syrup, oil and vanilla in a medium bowl. Stir in oat, pecans, cinnamon and salt until evenly combined. Evenly spread out onto the prepared baking sheet.
  3. Bake the granola, stirring halfway through, until golden, 10 to 15 minutes. Let cool completely before storing.

Tips

  • Tip: People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
  • To make ahead: Store cooled granola airtight for up to 2 weeks.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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