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Ingredients2 h 30 m servings 314 cals
Original recipe yields 12 servings
- Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with baking parchment.
- Mix oats, wheat germ, oat bran, almonds, flaxseed, pumpkin seeds, and salt together in a bowl. Beat maple syrup and egg white together in a separate bowl; pour into the oat mixture and stir to coat completely. Spread the mixture onto prepared baking sheets.
- Bake in preheated oven, rotating pans every 20 minutes, for 90 minutes. Increase heat to 250 degrees F (120 degrees C) and continue baking until golden brown, about 30 minutes more.
- Transfer the oat mixture to a large bowl, add coconut and cranberries, and stir. Let granola cool to room temperature.
- Cook's Note:
- To make this diabetic friendly, substitute maple syrup with agave or sugar-free pancake syrup.
- Adding other spices and maybe chocolate makes this a great holiday gift as well.
- You can use whole flaxseed in place of the ground.
- Wheat bran can replace the oat bran, if preferred.
- Raisins can replace cranberries, if preferred.
Per Serving: 314 calories; 13.9 g fat; 43.4 g carbohydrates; 8.8 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition