|Sat Fat||4 g
|Mono Fat||5 g
|Poly Fat||4 g
||Vitamin E||3.4 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Start every day with a bowl of this whole grain granola for breakfast, or eat it as a satisfying snack. With the natural sweetness of pure maple syrup and honey, the toasty crunch of almonds and the tartness of dried apricots, this granola is both portable and tasty.
3 tablespoons unsalted butter
3/4 cup maple syrup
2 tablespoons honey
2 cups oats
1/2 cup slivered almonds
1/4 cup chopped dried apricots
1/4 cup roasted and salted sunflower kernels
1/4 cup roasted and salted pumpkin seeds
Preheat oven to 350°F and line a rimmed cookie sheet with parchment paper. Combine butter, maple syrup and honey in a small saucepan and cook over medium heat until butter is melted, but not boiling. Remove from heat. Combine the remaining ingredients in a medium-sized mixing bowl. Pour in the butter mixture, and stir to combine. Spread onto the prepared cookie sheet, bake for 12 to15 minutes, stirring after 7 minutes. Remove from the oven and cool. Enjoy as a snack or with yogurt and fresh fruit. Store in an airtight container.