This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth. The granola comes together quickly and will bake in 20 minutes or less. Store in an airtight container for a week, but you’ll probably run out before then. Featured in: Wild Oats.
See original recipe: http://cooking.nytimes.com/re...
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Serving Size: 1 recipe (870g) | ||
Recipe Makes: 1 | ||
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Calories: 3715 | ||
Calories from Fat: 1306 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145.1g | 193 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 78.5g | ||
Polyunsanturated Fat 42.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 3352.1mg | 88 % | |
Total Carbohydrate 509.9g | 150 % | |
Dietary Fiber 75.9g | 303 % | |
Sugars, other 434g | ||
Protein 120.5g | 172 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3715
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