Cranberry Apricot Almond Granola
By Joe
Source: King Arthur Baking — Susan Reid, Cranberry Apricot Almond Granola.
A cranberry apricot almond granola recipe for 18 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 150 c lightly oil or sheet with parchment now a 13 x 18 rimmed baking tray in a large bowl mix the oats almonds chia now or millet or flax now seeds and dry milk now in a separate mixing bowl beat now together the almond butter almond now extract salt maple syrup and oil stream the liquid mixture over now the dry ingredients and mix until the oat mixture is evenly coated now even out the granola on the prepared baking tray and cook in the oven for now 90 minutes mixing every 15 minutes take it out of the oven once the granola now has changed color it will now become crisp as it cools now once the granola is completely leave now to go cold mix in the cranberries and apricots before moving to an airtight container keep at room temperature for up to now 2 weeks or in the freezer for now up to 3 months if you now re eating gluten free make sure you now reach for certified gluten free oats now for this recipe for a vegan now version omit the dry milk and now replace it with an equal amount of now seeds or some nutritional yeast instead.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
EU nutrition claims
- Source of fibre: 2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 39 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
10.5 g per serving
21 % of the 50 g daily maximum · 42 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 282 kcal |
| Protein | 6 g |
| Carbohydrate | 37.7 g |
| of which sugars | 18.7 g |
| of which free sugars | 10.5 g |
| Fat | 13.2 g |
| of which saturates | 1.8 g |
| Fibre | 5.6 g |
| Salt | 0.19 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
