This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check to make sure the oats and the quinoa are labeled gluten-free if you are concerned about possible cross-contamination in processing.
"Like religion, politics, and family planning, cereal is not a topic to be brought up in public. It's too controversial."
-Erma Bombeck, Housewife
This granola is super simple to make and fantastically healthy for you. It's best to use a non-stick cookie sheet or non-stick aluminum foil. If you use regular aluminum foil, let the granola stand for a few moments after coming out of the oven and any that is stuck to the foils will soften.
There are two common raisin choices in the market - the traditional dark raisin and golden raisins. The majority of raisins are made from the white seedless Thompson grape. Currants are made in the same way, from the Zante grape.
The grapes are sun dried and the dark color is the result of caramelization of the sugars as the fruit is dehydrated. Most raisins are still dried in the sun, with the bunches of grapes clipped and laid on trays in the sunlight right beside the vines. The drying process takes about two to three weeks.
Golden raisins come from the same grapes, but the fruit has been chemically treated and usually they are dried in dehydrators and not by direct sunlight.
1 ounce raisins = 85 calories, <1g fat, 0g sat fat, 0g mono fat, <1g protein, 22g carbohydrates, 3mg sodium, 0mg cholesterol
Servings = 6 | Serving size =about 1 cup
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3.
Store tightly covered at room temperature. Keeps well for 4-5 days.
|1 1/3 cups||steel cut oats|
|1/4 cup||sliced almonds|
|1/4 cup||chopped walnuts|
|1/2 cup||unsweetened applesauce|
|1/2 tsp||ground cinnamon|
|1/2 tsp||ground nutmeg|
|2 Tbsp||pure maple syrup|
|1/4 cup||dried cranberries|
Preheat over to 300°F.
Place the water in a large sauce pan over high heat. When the water is boiling add the oats and quinoa. Reduce the heat to a simmer and cook for 12 minutes.
Drain and rinse with cold water.
Place the drained oats and quinoa in a large bowl with the almonds, walnuts, applesauce, cinnamon, nutmeg, salt, maple syrup, raisins and cranberries.
Fold together until well blended.
Place on a large cookie sheet lined with aluminum foil. Spread as flat as possible and place in the oven.
Bake for 45 minutes. Stir with a fork every 10 to 12 minutes.
Remove and let cool fully before storing.
Serving size = about 1 cup
Servings = 6
Amount Per Serving
|Calories 239||Calories from Fat 56|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 39g||13%|
|Dietary Fiber 5g||20%|
|Vitamin A 0%||Vitamin C 6%|
|Calcium 4%||Iron 13%|
|Vitamin K 0 mcg||Potassium 286 mg|
|Magnesium 91 mg|