Cinnamon-Almond Granola

Recipe

Breakfast
Cinnamon-Almond Granola

Primary Media

Bowl of almond granola topped with yogurt, honey and fresh fruit

User Rating

4 out of 5 stars
Rate it:
5 ratings

Recipe Data

8
Servings
5min
Prep
40min
Total

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    Description

    Luxurious almond-abundant granola is easy to prepare and makes a glorious quick breakfast when combined with yogurt, honey and fresh berries.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 ⅔ c.Hy-Vee old-fashioned rolled oats
    ¼ c.Hy-Vee vegetable oil
    ¼ c.Hy-Vee granulated sugar
    2 tbsp.Hy-Vee honey
    1 tbsp.Hy-Vee ground cinnamon
    1 tbsp.Hy-Vee almond extract
    ½ tsp.Hy-Vee salt
    1 c.Hy-Vee sliced almonds
    ½ c.Hy-Vee sweetened shredded coconut, packed
    ¼ c.sesame seeds
    ¼ c.Hy-Vee sunflower seeds
    ¼ c.wheat germ
    ¼ c.Hy-Vee dried apricots, chopped
    ¼ c.Hy-Vee dried cherries

    Things To Grab

    • Large bowl
    • Rimmed baking sheet

    Directions

    1. Preheat oven to 300 degrees.
    2. In a large bowl, combine oats, oil, sugar, honey, cinnamon, almond extract and salt. Spread in an even layer on a rimmed baking sheet.
    3. Bake, stirring occasionally, for about 20 minutes or until fragrant and lightly toasted.
    4. Stir in sliced almonds, coconut, sesame seeds, sunflower seeds and wheat germ to the pan. Spread in an even layer.
    5. Bake, stirring occasionally, an additional 15 minutes or until golden brown. Stir in apricots and cherries; cool completely.
    6. Store granola in an airtight container in a cool, dry place.
    7. Granola Breakfast Bowl: In a bowl, combine yogurt, granola, blueberries, raspberries and strawberries. Drizzle with honey.

    Nutrition facts

    Servings

    390 Calories per serving
    1/2 cup

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 0mg
    • Sodium: 190mg
    • Total Carbohydrates: 39g
    • Protein: 9g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 0%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    Seasons, Fall 2016