Recipe courtesy of Silvana Nardone
Recipe courtesy of Silvana Nardone
Watch how to make this recipe.
Cinnamon Roll Grainless Granola
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- Level: Easy
- Total: 2 hr 5 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 1 hr 15 min
- Yield: about 7 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 363
- Total Fat
- 31 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 67 mg
- Level: Easy
- Total: 2 hr 5 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 1 hr 15 min
- Yield: about 7 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 363
- Total Fat
- 31 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 67 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Meanwhile, combine the raisins and enough water to cover in a small bowl; soak until softened, about 15 minutes. Drain and pat dry with paper towels.
- Combine the walnuts, almonds and pecans in a food processor and pulse until coarsely chopped. Alternatively, you can use a large knife to chop the nuts. In a large bowl, stir together the nuts, maple syrup, pumpkin seeds, applesauce, cinnamon, salt, softened raisins and 1/4 cup water. Spread the mixture evenly on the prepared baking sheet.
- Bake until golden and crisp, stirring occasionally, about 1 hour 15 minutes. Let cool completely on a rack; break into pieces.
