(MAKES 15 SERVINGS)
1 1/2 cups dry steel cut oats
1/2 cup raw sliced or chopped almonds
1/2 cup pecans, chopped or halves
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup unsweetened shredded coconut
¼ cup ground flax seed
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground nutmeg
3 tablespoons unsalted butter
1/3 cup honey
1/2 cup almond butter
1 teaspoons vanilla extract
½ teaspoon salt
1.Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
2.Mix the dry oats, almonds, pecans, pumpkin seeds, sunflower seeds, coconut, flax seed and spices together in a large mixing bowl.
3.Heat the butter, almond butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
4.Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
5.Place cupcake papers into each cup of a muffin tin. Fill each tin approximately 2/3 full. Bake for 75 minutes.
6.The granola will become crisp as it cools. Store in air tight container at room temperature for up to 2 weeks.
NUTRITION: 234 calories, 16 gms fat, 20 gms carbohydrates, 4 gms fiber, 6 gms protein
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