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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 85g Recipe makes 4 cups) |
||
| Calories 386 | ||
| Calories from Fat 196 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.8g | 33% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 50mg | 2% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 43.5g | 14% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 21.8g | ||
| Protein 8.6g | 17% | |
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Ingredients
- 1/4 cup apple jelly (or your favourite jelly)
- 3 tablespoons granulated sugar
- 2 tablespoons butter or margarine
- 1/2 teaspoon ground cinnamon
- 1 cup rolled quick-cooking oat (old fashioned)
- 1/2 cup slivered almond
- 1/4 cup shelled sunflower seed
- 1/4 cup coconut
Directions
1
Turn on the oven to 325 degrees F.2
Put jelly, sugar, butter, and cinnamon in a saucepan, and over low to medium heat cook until all is melted and the sugar is well dissolved.3
Remove from heat. Turn off the stove.4
Add the rolled oats ( not instant) , nuts, seeds and coconut, stir well with a wooden spoon.5
Pour the mixture into the ungreased baking sheet 9 x 13 inches.6
Spread evenly and place in oven .7
Twice during the baking time open the door and stir with spoon.8
Bake for 20 to 25 minutes until lightly golden brown.9
Turn off oven, and using again those hot pads, remove from oven to a rack.10
Cool completely.11
Store cooled mixture in a plastic container and cover tight.12
Store in cool dry place for up to two weeks.
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- Course > Breakfast > Granola & Porridge
- Course > Lunch/Snacks > Snacks
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Occasion > Novelty
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: andypandy
On Aug 28, 2008
Made this with tangerine marmalade, pumpkin seeds, sunflower seeds, and oats. Baked 25 minutes. Great snack and flavour, will make again and again for snacks, or on yogurt.
From: LUVMY2BOYS
On Sep 24, 2007
This is great granola! I used sugar free apricot preserves, Splenda & more cinnamon. Sorry I'm not a nut fan so I used raisins for the almonds & just skipped the seeds-also used less coconut. It browned nicely in the oven & while I didn't taste the preserves totally, there was a sweetness to the granola that made it taste very yummy! Thank u for sharing!
From: French Tart
On Sep 10, 2007
So radical that I feel like a rebel!!!! I made this this morning as I had the kitchen to myself, and I have just scoffed a handful now - DIVINE! Based on Sharon's ideas, I made mine with home-made apple and apricot jelly, and also added a few hazelnuts too, they go so well with apples! I popped in a few sultanas, as I like a fruit and nut mixture - but other than that - I did exactly as stated in the recipe. I shall be attacking this snack this afternoon no doubt - absolutley delicious and well worth getting up early for! Made for PAC Autumn 2007 - Well Done Dinglebop! FT
From: Sharon123
On Aug 8, 2007
Yummy and easy to make too! I made exactly as instructed and it turned out great! I look forward to using different jellies for different taste sensations! Maybe orange marmalade, strawberry jam, or pineapple apricot jelly! Thanks for a cool radical recipe!
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