Looking for a versatile snack that doubles as a tasty breakfast? Look no further than this homemade granola.
Instead of getting your kids all hopped-up on a full bowl (it’s loaded with delicious maple syrup), think of it as a topping rather than a cereal. It's perfect sprinkled on yogurt with fresh berries, or gobbled by the handful. You’ll still get the wonderful taste of the granola and the health benefits of the oats without too much sugar. The granola keeps well in an airtight container for up to two weeks.
Yield: 19 1/4-cup servings
3 cups old-fashioned rolled oats
1 cup whole natural almonds, coarsely chopped
1⁄4 cup unsalted butter
1⁄4 cup maple syrup
1⁄2 cup sweetened dried cranberries
1⁄4 cup sunflower seed kernels
Preheat oven to 350°.
Place oats and almonds in a 13 x 9–inch metal baking pan coated with cooking spray. Combine butter and syrup in a small saucepan over low heat; cook 5 minutes or until butter melts, stirring to combine. Pour butter mixture over oat mixture; toss to coat.
Bake at 350° for 10 minutes; stir. Bake an additional 10 minutes. Add cranberries; bake an additional 6 minutes or until golden brown. Cool completely in pan. Stir in sunflower seed kernels. Transfer granola to an airtight container. Store up to two weeks.
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