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Power Granola

Power Granola
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
Summary

This granola is a great pre- or post-workout snack with a great balance of carbs and protein. It also makes an excellent breakfast cereal or can be stirred into your favorite Greek yogurt. This granola is made of a variety of seeds and nuts that are packed with healthy fats.

  • Prep time
    15 min
  • Servings
    22 Servings
  • Serving size
    1/4 cup
Breakfast Desserts Foodie Snacks Vegetarian Low Sodium Lower Carb
Nutrition Facts

Nutrition Facts

22 Servings

  • Serving Size
    1/4 cup
  • Amount per serving Calories 200

  • Total Fat 17g
    • Saturated Fat 2.2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 8g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 5g
  • Potassium 190mg
  • Phosphorus 210mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Lean protein, 2 1/2 Fat

Breakfast Desserts Foodie Snacks Vegetarian Low Sodium Lower Carb
Ingredients

Ingredients

  • unsalted cashews (chopped)
    1 cup
  • unsalted raw pumpkin seeds (pepitas)
    1 cup
  • unsalted pecans (chopped )
    1 cup
  • unsalted sunflower seeds
    1 cup
  • old-fashioned rolled oats (not quick cooking)
    1 cup
  • peanut butter
    1/4 cup
  • olive oil
    1/4 cup
  • Splenda Brown Sugar blend
    1/4 cup

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Directions

Directions

  1. Preheat an oven to 300 degrees.

  2. Line a baking sheet with parchment paper or foil. Coat with non-stick cooking spray and set aside.

  3. In a bowl, combine cashews, pumpkin seeds, pecans, sunflower seeds and oats. Set aside.

  4. In the microwave, melt peanut butter, oil, and Splenda Brown Sugar together. Stir to combine.

  5. Pour peanut butter mixture over oat mixture and stir to coat.

  6. Spread granola in a packed, single layer onto prepared baking sheet. Bake for 40-45 minutes, stirring every 10 minutes to ensure even browning.

  7. Remove from oven and let cool completely. Break up granola and store in an air-tight container.

Reviews

Reviews

Write a Review
  • Not recommended

    This is one of the worst recipes I`ve ever tried. I used natural peanut butter (just peanuts) and the amount of oil called for, and it was such a pool of oil that no matter how long I kept it in the over (even tried it on the convection setting), it refused to dry out, and is still just a greasy mess. I also left it in so long, trying to dry it out, that it got slightly singed, a taste I actually don`t mind, but it`s still so greasy, I can`t imagine using it like regular granola, in a bowl with milk on it.

  • Recommended

    I made this and it is so oily nothing sticks together. Am I doing something wrong? I did use Skippy no sugar added peanut butter.

  • Recommended

    Definitely considering this recipe for a go this weekend. Is substituting almond butter for the peanut butter an option that would work well for this?