Crunchy Cashew Granola
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 9
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 9
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3/4 cup Parkay® Original-stick (3/4 cup = 1-1/2 sticks)
1/2 cup maple-flavored pancake syrup
2 tablespoons grated orange peel (1 orange = 2 tbsp grated peel)
6 cups old-fashioned or quick-cooking rolled oats
1 pkg (9.25 oz each) unsalted cashews (9.25 oz = about 2 cups)
1/2 cup honey
1/3 cup sesame seeds, toasted
2-1/2 teaspoons ground cinnamon
2 cups flaked coconut, toasted and cooled
1 cup chopped dried fruits (such as raisins, apricots, dates)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 110 mg | 11% |
Carbohydrate | 95 g | 32% |
Cholesterol | 0 | |
Total Fat | 39 g | 60% |
Iron | 6 mg | 31% |
Calories | 749 kcal | 37% |
Sodium | 249 mg | 10% |
Protein | 14 g | 28% |
Saturated Fat | 11 g | 56% |
Sugars | 38 g | 4% |
Vitamin C | 2 mg | 4% |
Preheat oven to 375°F. Spray two 13x9-inch baking pans with cooking spray. Place Parkay, syrup, and orange peel in medium saucepan; bring to boil over medium heat, stirring constantly for approximately 4 minutes. Remove from heat.
Combine oats, cashews, honey, sesame seeds, and cinnamon in large bowl. Add syrup mixture; stir until well blended. Spoon evenly into prepared pans.
Bake 30 minutes, or until granola is golden brown, stirring frequently. (If baking on 2 separate racks in oven, switch the positions of the pans after 15 minutes.) Remove from oven; stir in the coconut and dried fruit. Cool completely. Store in tightly covered container at room temperature for up to 1 month.
Crunchy Cashew Granola