Aunt Mary's Granola Recipe

Looking for an easy Aunt Mary's Granola recipe? Learn how to make Aunt Mary's Granola using healthy ingredients.


Submitted by sma033

Makes 24 servings



Best Ever!! (original recipe calls for 1/4 cup maple syrup)

Recipe Ingredients for Aunt Mary's Granola

1/4 cup honey
2 tblsp canola oil
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1/2 cup raw sunflower seeds
1/4 cup chopped pecans
1/4 cup walnuts
1/4 cup slivered almonds
3/4 cup shredded sweetened coconut
1/2 cup dried cranberries

Recipe Directions for Aunt Mary's Granola

  1. Preheat oven to 350 and line 2 rimmed baking sheets with parchment or a silpat

  2. Combine the honey, maple syrup, oil, water and vanilla, set aside.

  3. Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked)

  4. Add the honey mixture and toss with a spoon until the oats are well covered.

  5. Spread the granola over two rimmed baking sheets in a thin layer.

  6. Bake for 25-30 minutes. After 10 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn?t over bake. It will be a deep golden brown when it is done.

Categories

Breakfast

Nutrition Facts
Serving Size 28.6g
Amount Per Serving
Calories
110
Calories from Fat
49
% Daily Value*
Total Fat
5.4g
8%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
26mg
1%
Potassium
87mg
2%
Total Carbohydrates
13.4g
4%
Dietary Fiber
2.1g
8%
Sugars
3.4g
Protein
2.7g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • No cholesterol
  • Low in sodium
  • High in manganese
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