Estimated Nutrition (whole recipe, rough)
Counts 22 of 24 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Barley | 1 cup cooked (157g) | 193 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Peanut | 1 oz (28g) | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Tahini | 1 tbsp (15g) | 89 |
| Cherry | 1 cup (138g) | 87 |
| Blueberry | 1 cup (148g) | 84 |
| Rye | 1 slice (32g) | 83 |
| Dates | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 cups rolled oats (not instant)
- 1 cup rye, barley or soy flakes, or a combination
- 1 cup coarsely chopped almonds or use a mixture of almonds and peanuts
- 1/4 cup dried coconut (sweetened or unsweetened
- 1 teaspoon cinnamon (optional)
- 1/2 cup smooth all-natural peanut butter or sesame butter (tahini) or a combination
- 1/4 cup liquid sweetener (honey maple syrup, molasses,or a combination)
- 1/4 cup water
- 1 teaspoon vanilla
- 1/4 cup sunflower seeds (optional)
- 1-1/2 cup dried fruit (such as raisins cranberries, cherries, blueberries, apricots chopped dates, dried apple, or a combination of your choice)
- =
Directions
Preheat oven to 275-degrees. Spray a large roasting pan or baking dish with nonstick coating. In a large bowl, mix together the oats, rye or other flakes, nuts, coconut and cinnamon.
In a smaller bowl, mix together the sesame or peanut butter, water, liquid sweetener and vanilla, blending well. Pour this over the dry ingredients and toss with a fork until well mixed and most of the flakes are coated.
Pour granola into the prepared pan, spread evenly, and roast (covered), for about an hour, stirring every 15 minutes (be sure to move granola that is touching the sides of the pan to the centre to avoid burning). Remove from oven and cool completely; then add the fruits and seeds and mix well.
Store in jars or airtight containers.
Recipe makes eight cups.