Swapping ingredients yields healthier, but still yummy, homemade granola
Granola often appears like a healthier solution. But if we partake in store-purchased granola, and seeking for some thing truly fantastic for us, it is crucial to read the labels. Most are geared up with a excellent bit of oil and sugar.
In several years earlier, I have designed homemade granola and controlled the amount of money and kind of oil and sugar. But lately, I am using it a action more. And the final results are scrumptious, and nutritious.
In this recipe, I am replacing oil or butter with pure peanut butter. I like working with date syrup as a natural sweetener, but maple syrup will perform extremely well, also. I applied a tad of coconut sugar for its crunchy houses the moment melted and cooled to harden. It allows bind the parts of oats, nuts, and seeds alongside one another.
Peanut Butter Granola is calorie-dense, but a pretty nice choice to fuel your system. It is wonderful as a snack, or even as a very little dessert. Granola is also a very good breakfast cereal, with your option of milk poured more than it.
Love food items manufactured refreshing!
Peanut Butter Granola
1½ cups rolled entire oats
1/2 cup pecans, tough chopped
1/2 cup uncooked pumpkin seeds
1/2 cup uncooked sunflower seeds
1/3 cup creamy organic peanut butter
1/4 cup coconut sugar
1/4 cup date syrup or pure maple syrup
1 teaspoon pumpkin pie spice
1/2 cup golden raisins
1/2 cup dried tart cherries
1/2 cup unsweetened dehydrated apple parts
Preheat oven to 300 levels F. Line a baking sheet with parchment paper.
Location oats, pecans, pumpkin seeds, and sunflower seeds on organized baking sheet and toss to blend.
In a smaller saucepan, heat peanut butter, coconut sugar, day syrup, and pumpkin pie spice over medium warmth. Whisk to incorporate when peanut butter and coconut sugar are melted. Pour combination evenly about the oat mixture and toss until eventually very well coated (you may want to blend it with your palms to ensure coating is incorporated nicely with the dry substances — with greased arms).
Bake in preheated oven for 45 minutes, stirring each 15 minutes. Clear away from oven and neat. Stir in raisins, cherries, and apples. Keep in an airtight container for up to 3 months.
ANGELINA LARUE is a foods author, recipe developer and creator of “The Entire Enchilada Fresh and Healthy Southwestern Delicacies.”
This report initially appeared on Lubbock Avalanche-Journal: Foodstuff Built Contemporary: Swapping components yields more healthy, but nonetheless yummy, handmade granola