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Nutrition
Facts:
(per serving) |
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Calories:355
Fat: 20g
Cholesterol: 0mg
Sodium: 153mg
Carbohydrate: 34g
Fiber: 4g
Protein: 14.25g
Soy Protein: 6.25g
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This recipe is: |
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Kid
Friendly
Low Cholesterol
Low Sodium
Vegetarian |
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Recipes - Breakfast
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Soy
Granola
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| by
Mollie Katzen |
| Serves: 16
(1/2 cup serving) |
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| Here's
a recipe that comes out really, truly crunchy,
which is what granola should be! I like to
store it in the freezer, in tightly lidded
jars, for maximum freshness. |
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| Measures
Translation Table |
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| Ingredients: |
4 cups
rolled oats
1 cup oat bran
4 scoops GeniSoy®
Natural Protein Powder
1/2 tsp. salt
1 cup sunflower seeds
1 cup chopped nuts
3/4 cup canola oil
1/2 cup honey or maple syrup
1 T. vanilla extract
1/3 cup (packed) brown sugar
1 cup pumpkin seeds (optional) |
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| Instructions: |
- Preheat the oven to 325°F. Spray
a 13x18" baking tray (a jelly roll
pan) with nonstick spray.
- Combine the oats, oat bran, soy protein
powder, salt, sunflower seeds, and nuts
in a large bowl.
- Combine the oil, honey, and vanilla;
pour this mixture into the bowl. Mix thoroughly.
(use your hands if necessary).
- Transfer the mixture to the prepared
tray, and spread it out.
- Bake for 35-45 minutes, or until golden,
stirring once or twice during the baking.
- Crumble in the sugar as soon as the
granola comes out of the oven, and let
it melt in. Cool it on the tray, and stir
in pumpkin seeds as it cools. NOTE: the
granola will get crunchy as it cools.
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