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Autumn Harvest Granola https://www.metro.ca/userfiles/image/recipes/melange-montagnard-recolte-automne-10377.jpg PT10M PT25M PT35M
Preheat the oven to 325°F.Line a large rimmed baking sheet with parchment paper.In a large bowl, stir together the oats, pumpkin seeds and sunflower seeds.In a small bowl, combine cinnamon, cardamom, vanilla, oil and maple syrup.Add to oat and seed mixture and mix well.Turn the mixture onto the lined baking sheet and spread in an even layer.Bake until golden brown, about 25 minutes.Remove from the oven and let cool completely on the baking sheet.Once cool, stir in the apricots and cranberries.Store in an air-tight container.
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3 cups (750 mL) large flaked rolled oats 1 cup (250 mL) unsalted pumpkin seeds 1/2 cup (125 ml) unsalted sunflower seeds 1/4 tsp. (1 1/4 mL) ground cinnamon 1/2 tsp. (2 1/2 mL) ground cardamom 1/2 tsp. (2 1/2 mL) pure vanilla extract 1/3 cup (95 mL) extra virgin olive oil 1/3 cup (95 mL) pure maple syrup 1/2 cup (125 mL) finely chopped dried apricots 1/4 cup (60 mL) dried cranberries
Autumn Harvest Granola

Autumn Harvest Granola

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20
portions
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 3 cups
    (750 mL)
    large flaked rolled oats
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  • 1 cup
    (250 mL)
    unsalted pumpkin seeds
  • 1/2 cup
    (125 ml)
    unsalted sunflower seeds
  • 1/4 tsp.
    (1 1/4 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 1/2 mL)
    ground cardamom
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  • 1/2 tsp.
    (2 1/2 mL)
    pure vanilla extract
  • 1/3 cup
    (95 mL)
    extra virgin olive oil
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  • 1/3 cup
    (95 mL)
    pure maple syrup
  • 1/2 cup
    (125 mL)
    finely chopped dried apricots
  • 1/4 cup
    (60 mL)
    dried cranberries
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Preparation

Preheat the oven to 325°F.

Line a large rimmed baking sheet with parchment paper.

In a large bowl, stir together the oats, pumpkin seeds and sunflower seeds.

In a small bowl, combine cinnamon, cardamom, vanilla, oil and maple syrup.

Add to oat and seed mixture and mix well.

Turn the mixture onto the lined baking sheet and spread in an even layer.

Bake until golden brown, about 25 minutes.

Remove from the oven and let cool completely on the baking sheet.

Once cool, stir in the apricots and cranberries.

Store in an air-tight container.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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