SNACKIN' GRANOLA
Granola's a popular treat with children, and this one couldn't be easier to prepare. I flavor it with lots of tasty good-for-you ingredients. It's perfect to send in bag lunches or to serve after school. I've also used it as an "in-the-car" treat when we take family vacations. -Marlene Mohr, Cincinnati, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 40m
Yield 7 cups.
Number Of Ingredients 9
Steps:
- In a large metal bowl, combine the first six ingredients. In a small saucepan, bring the oil and honey just to a boil. Immediately remove from the heat; pour over coconut mixture, stirring to coat evenly. , Spread in an ungreased 13-in. x 9-in. baking pan. Bake at 325° for 25 minutes, stirring several times. Pour onto waxed paper to cool. Sprinkle with chocolate chips or M&M's. Store in an airtight container.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN PIE SNACKING GRANOLA
Ree's snacking granola can be eaten in many ways. It's great sprinkled over yogurt for breakfast and elevates simple vanilla ice cream to a divine dessert. But, as a simple snack, it's perfect on its own.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h15m
Yield 5 1/4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- To a large bowl add the oats, chopped pecans, pumpkin seeds, sesame seeds and 2 tablespoons of the pumpkin pie spice. To a medium microwave-safe bowl, add the maple syrup, brown sugar and butter. Microwave for 20 to 40 seconds until the sugar has dissolved. Pour the butter mixture over the oats and mix. Sprinkle the granola onto a lightly greased baking tray, spread into an even layer and bake in the oven for 8 minutes, or until the nuts are lightly toasted. Add the coconut flakes and toss to combine. Return to the oven until everything is toasted and golden, another 3 minutes.
- Remove from the oven, sprinkle with the remaining 1 tablespoon pumpkin pie spice, then allow to cool completely, 1 hour. Enjoy, storing what's left in an airtight container for up to 1 week.
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