Crunchy Carob Almond Granola
Enjoy the unique, caffeine-free flavor of carob in this crunchy almond granola. Perfect for a wholesome snack or breakfast!
Equipment
- Large rimmed baking sheet
- Parchment paper or silicone baking mat
- whisk,
Ingrediënten
- 154 g ½ cup plus 2 tablespoons brown rice syrup
- 60 ml ¼ cup canola oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon blackstrap or regular molasses
- 200 g 2½ cups old-fashioned rolled oats
- 58 g ½ cup wheat germ
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 47 g ½ cup shredded coconut
- 40 g ½ cup nondairy carob chips
- 36 g ½ cup slivered almonds
- 27 g ¼ cup chopped pecans
- 40 g ¼ cup raisins (optional)
Instructies
- Preheat the oven to 300°F (150°C, or gas mark 2).
- Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the rice syrup, canola oil, vanilla extract, and molasses.
- In a large bowl, combine oats, wheat germ, salt, cinnamon, coconut, carob chips, almonds, pecans, and raisins (if using).
- Pour the wet mixture over the dry ingredients and mix until well coated.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 15 minutes, then stir thoroughly.
- Bake for another 15 minutes, or until golden brown.
- Allow the granola to cool completely on the baking sheet.
- Transfer to an airtight container and store in the refrigerator.
Notes / Tips / Wine Advice:
Wine Advice:
This granola pairs beautifully with a smooth, fruity white wine like Moscato for a light snack.Nutritional Information
Calories: 160 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 7 g | Sugar: 6 g | Salt: 0.1 g
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