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canola oil syrup honey ground cinnamon brown sugar vanilla old-fashioned almonds sunflower seeds pumpkin seeds flax seeds germ salt mango yogurt
Viewed: 79 - Published at: 7 years agoIngredients
- 1/4 cup canola oil
- 1/4 cup agave syrup
- 1/4 cup clover honey
- 1 teaspoon ground cinnamon
- 2 tablespoons packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant)
- 3/4 cup slivered almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 tablespoons flax seeds
- 2 tablespoons wheat germ
- 1/4 teaspoon salt
- 1 cup diced dried sweetened mango
- 1 pint 2% Greek yogurt
Method
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth.
- Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl.
- Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated.
- Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
- Remove the granola from the oven and let cool slightly, then break into clumps while still warm.
- Let cool completely, then toss with the dried mango in a bowl.
- Serve with the yogurt.
- Store leftover granola in an airtight container in a cool place.
- Photograph by Andrew Mccaul
