Recipe courtesy Bobby Flay for Food Network Magazine, edited for fid-friendliness.
This lightly sweet granola was a HIT with the fiddies! I made it without the salt & brown sugar but would probably prefer the extra sweetness if just making for me. ;-)
• 1/4 C agave syrup
• 1/2 C unsweetened applesauce
• 1 tsp ground cinnamon
• 2 T packed light brown sugar (optional)
• 1 tsp vanilla extract
• 3 C old-fashioned rolled oats (not instant)
• 3/4 C slivered almonds
• 1/2 C raw sunflower seeds
• 1/2 C raw pumpkin seeds
• 2 T flax seeds
• 2 T wheat germ
• 1/4 tsp salt (optional)
• 1 mango, peeled/diced
• 1 pint 2% Greek yogurt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat. **I actually used 2 baking dishes, instead, and the stoneware worked best.
2. Mix the canola oil, agave syrup, applesauce, cinnamon, brown sugar & vanilla extract in a small bowl until smooth.
3. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ & salt (optional) in a large bowl.
4. Add the wet mixture to the dry mixture & stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally (every 8-10 min), until golden brown & crisp, 25 to 30 minutes.
5. Remove the granola from the oven & let cool slightly, then break into clumps while still warm.
6. Let cool completely. Serve with a dollop of yogurt & diced mango over the top. Store leftover granola in an airtight container in a cool place.
Kitchen note: When fresh mangoes are not available, use dried (unsulphured) mango. Dried mango can be stirred into the granola mixture and stored together.