Sunday, March 28, 2010

Maple-Pecan Granola

This is actually a sub-part of a larger recipe from Cooking Light: basically that recipe is to make this granola and layer it with vanilla yogurt and blueberries. That is the reason I made the granola! I am hoping to eat it with yogurt and blueberries for breakfast this week. I am eating horribly lately and really need to start eating breakfast so I don't make crappy choices later in the day out of desperation. So I made this and some muffins (will post about that in a minute). This granola is very yummy and I look forward to trying it out in parfait form tomorrow!


Maple-Pecan Granola
Cooking Light, June 2006

2 cups regular oats
1/2 cup pecan pieces
1/2 cup maple syrup
1/4 cup packed brown sugar
2 tablespoons canola oil
1/8 teaspoon salt
Cooking spray

Preheat oven to 300°.

Combine oats and next 5 ingredients (through salt); spread on a large jelly-roll pan coated with cooking spray. Bake at 300° for 1 hour, stirring every 15 minutes. Cool completely.

Note: Store in an airtight container for up to one week.

To make the parfaits:
2 cups vanilla fat-free yogurt
2 cups blueberries
1 cup Maple-Pecan Granola

Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/4 cup blueberries. Top each serving with 1/4 cup Maple-Pecan Granola, 1/4 cup yogurt, and 1/4 cup blueberries.

Yield: 4 servings

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