Quick Chia-Nut Granola

It’s dangerous to have crunchy, freshly baked granola sitting on the counter within arm’s reach.  This is a small batch so exercise your willpower and appease your temptations with just one hot cluster.


Yields8 ServingsPrep Time10 minsCook Time30 minsDifficultyBeginner

Ingredients

 2 cups rolled oats
 ½ cup wheat germ
 1 tbsp dark brown sugar
 ¼ tsp salt
 ½ cup maple syrup
 3 tbsp extra-virgin olive oil
 1 tbsp water
 ½ tsp vanilla extract
Optional Toppings
 ½ tbsp chia seeds or flaxseed
 ½ cup pistachios, roughly chopped
 ¼ cup raw almonds, roughly chopped
 ½ cup unsweetened coconut flakes
 ½ cup dried apricots or cranberries, chopped

Instructions

1

Preheat oven to 275°F. In a large bowl, mix the oats, wheat germ, brown sugar, salt, chia seeds, almonds, and coconut.

2

Bring the syrup, oil, water, cinnamon, and vanilla to a simmer in a saucepan over low heat. Drizzle the wet mixture over the oat mixture and stir to combine.

3

Working one handful at a time, squeeze the oats to form small clumps and transfer to a nonstick baking pan. It’s okay if some of the clumps fall apart.

4

Bake for 30 minutes, then take the pan out and stir in the dried cranberries. Place back in the oven and continue to bake until the granola is golden brown, about 15 minutes. Let it cool on the counter for 5 minutes or so; it’ll become crispier as it cools.

Tip: Granola can be stored in an airtight container for up to 2 weeks.

Nutrition Facts

Serving Size ½ cup

Servings 8


Amount Per Serving
Calories 216
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 0.9g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 76mg4%
Total Carbohydrate 28.5g10%
Dietary Fiber 4.1g17%
Sugars 7.9g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 cups rolled oats
 ½ cup wheat germ
 1 tbsp dark brown sugar
 ¼ tsp salt
 ½ cup maple syrup
 3 tbsp extra-virgin olive oil
 1 tbsp water
 ½ tsp vanilla extract
Optional Toppings
 ½ tbsp chia seeds or flaxseed
 ½ cup pistachios, roughly chopped
 ¼ cup raw almonds, roughly chopped
 ½ cup unsweetened coconut flakes
 ½ cup dried apricots or cranberries, chopped

Directions

1

Preheat oven to 275°F. In a large bowl, mix the oats, wheat germ, brown sugar, salt, chia seeds, almonds, and coconut.

2

Bring the syrup, oil, water, cinnamon, and vanilla to a simmer in a saucepan over low heat. Drizzle the wet mixture over the oat mixture and stir to combine.

3

Working one handful at a time, squeeze the oats to form small clumps and transfer to a nonstick baking pan. It’s okay if some of the clumps fall apart.

4

Bake for 30 minutes, then take the pan out and stir in the dried cranberries. Place back in the oven and continue to bake until the granola is golden brown, about 15 minutes. Let it cool on the counter for 5 minutes or so; it’ll become crispier as it cools.

Tip: Granola can be stored in an airtight container for up to 2 weeks.

Quick Chia-Nut Granola
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