Prepare Liquid Ingredients:
1. In sauce pan combine 100% pomegranate juice, 12 ounces concentrated apple juice, juice of one orange, 1 teaspoon fresh lemon juice, and maple syrup. Simmer over medium heat uncovered until liquid reduces by half the volume.
2. Flavor the reduced liquid with pure vanilla extract, almond extract, cinnamon, coconut oil and salt. (If the liquid is not reduced by half the granola will be too sticky will need to back 10 to 15 minutes longer.)
Prepare Dry Ingredients:
3. Place dry ingredients in large mixing bowl. Bake dry ingredients on baking sheet in 250 degree oven for 20 minutes and toss the granola and return to oven and bake additional 15 minutes or until golden brown.
Place the toasted grains and nuts into a large mixing bowl and glaze the toasted grains and nuts with the reduced pomegranate thickened sauce. Place the glazed granola into baking sheets lined with parchment paper for easier clean up.
Return granola to oven and bake granola additional 20 minutes at 250 degrees.
May toss into the hot granola chopped medjool date. Bake additional 5 minutes with the chopped dates until dates are just warmed. Remove from oven and place in large metal mixing bowl and let cool. Store in sealed container. May freeze or refrigerate to keep granola fresh.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (46g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 82 (80%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 109mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 2.1g|
|Protein 2.1g||3 %|
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: 103
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