Crunchy Cranberry Pecan Granola Bowl

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 2.33 ounces

Ingredients

4 cups rolled, dry oats
1 cup pecans, chopped
1/2 cup unsweetened coconut, shredded
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds, shelled
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup canola oil
1/4 cup maple syrup
1/2 cup dried cranberries
2 Tbsp. chia seeds, whole

Preparation

1. For granola: In a large mixing bowl, combine oats, pecans, coconut, sunflower seeds, pumpkin seeds, cinnamon, and salt.
2. Add canola oil and maple syrup to the granola mix, and toss to combine until granola mixture is well coated.
3. Preheat oven to 350°F. On a parchment-lined baking sheet, pour the granola in an even layer. Bake for 25-30 minutes or until granola is toasted and golden brown. Be sure to remove granola and toss halfway for even baking. Remove granola from oven and allow to cool completely.
4. Transfer granola to a large mixing bowl and add cranberries and chia seeds. Toss to combine. Granola can be stored in a sealed container for up to 2 weeks at room temperature.
5. For service: In a bowl, place 1/2 cup of granola, top with fruits and nuts of choice and choice of plant milk. Serve immediately.

Nutrition information

Calories: 311 Total Fat: 18.2g Saturated Fat: 2.67g Trans Fat: 0g Carbohydrate: 32.8g Fiber: 5.56g Total Sugars: 8.8g Protein: 8g Sodium: 58mg