Fall Granola

By Anne – October 4, 2011

Chia seed, flax seed and wheat germ add fiber and protein to this toasted granola recipe. Try pairing the granola with Greek yogurt and fresh berries to complete your breakfast.(with Anne Wilfong, RD, LD)

WHAT YOU NEED

4 cups rolled oats
3 tablespoons ground chia seeds
6 tablespoons wheat germ
3 tablespoons ground flax seed
1 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup slivered almonds
1/2 cup Agave nectar
1/4 cup canola oil
1/4 cup orange juice
1 cup dried cherries

HOW TO MAKE IT

[1] Preheat oven to 300 degrees.

[2] In a large bowl, combine rolled oats, chia seed, wheat germ, flax seed, cardamom, salt and almonds; set aside.

[3] In a small bowl, combine agave nectar, canola oil and orange juice.

[4] Add the liquid ingredients to the dry ingredients and stir until combined.

[5] Spread oat mixture on large baking sheet and bake for approximately 25 to 30 minutes until golden brown, tossing oat mixture occasionally.

[6] Add dried cherries to oat mixture once cooled.

Serving Size: 1/4 cup

NUTRITION FACTS
Calories 196
Protein 5 g
Carbs 29 g
Fat 7 g
Sodium 34 mg
Fiber 4.5 g

Makes approximately 5 cups of granola

Registered and licensed dietitians, Alexa Sparkman and Anne Wilfong, can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com

This recipe is brought to you by Whole Foods Market.

 

 
 

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