Power Nut Granola with SugarBee® Apples

Created by: Naomi Robinson | @bakersroyale_naomi


Ingredients: Purchase SugarBee® Apples Here

  • 3 cups old-fashioned rolled oats
  • 1 cup pecans, roughly chopped
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • ½ cup olive oil
  • ¼ cup honey
  • ¼ cup brown rice syrup
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons kosher salt
  • 1 cup sliced almonds
  • ¾ cup sweetened shredded coconut, toasted
  • SugarBee® Apples

Preparation: Heat oven to 325°F.

To make the granola: In a large bowl whisk together the first six ingredients; set aside. In a second bowl, stir together olive oil, honey, brown rice syrup and vanilla extract. Pour wet mixture over dry mixture and fold until well combined. Transfer the oat mixture to the prepared baking sheet and press into a single later. Bake undisturbed for about 30 minutes, or until the mixture is lightly browned and toasted in appearance. (For a looser granola, stir the mixture every 15 minutes.)

Remove the granola from the oven and stir in the almonds and toasted coconut . Set aside to cool completely on the baking sheet before serving or storing.

Store the granola in an airtight container for up to 7 days, at room temperature. Store in the refrigerator to extend the granola to 14 days.

To assemble: Fill a bowl with preferred yogurt, layer sliced SugarBee® Apples, granola, and drizzle with honey. Serve immediately.

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