Description
This baked pear trail mix and granola recipe is a healthy vegan and gluten-free snack or breakfast made with fresh pears, oats, almonds, cashews, sunflower seeds, and cinnamon.
Ingredients
Scale
- 2 small pears, unpeeled (about 2 ½ cups finely diced into 1/2-inch pieces)
- 1 teaspoon lemon juice
- ¼ cup smooth, natural almond butter
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1 tablespoon water
- 2 cups old-fashioned oats, gluten-free
- 1 cup whole raw almonds
- 1 cup whole raw cashews
- 1 cup raw sunflower seeds
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 275 F.
- Place diced pears in a small bowl and sprinkle with lemon juice.
- In a large mixing bowl, mix together almond butter, maple syrup, vanilla, and water with a whisk until smooth.
- Add pears with lemon juice, oats, almonds, cashews, sunflower seeds, and cinnamon to the large mixing bowl with almond butter mixture.
- Mix the pear-oat-nut mixture well to moisten dry ingredients.
- Spray a baking sheet with nonstick cooking spray and spread trail mix evenly in the pan.
- Place in the center of the oven and bake for about 1 hour, stirring every 15 minutes, until trail mix is golden brown and most of the moisture is removed from the pears, which should be slightly dried yet soft.
- Remove from oven, cool, and transfer to an airtight container. Store in the refrigerator for up to 1 week, or freezer for up to 6 months. Note: Since this recipe features fresh pears, keep chilled and use up within one week.
- Makes 16 servings (about 1/2 cup each) or 8 cups.
Notes
Try storing in quart size mason jars.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 229
- Sugar: 6 g
- Sodium: 23 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 11 g