WebBeat in the egg, milk, and vanilla. Add the cinnamon and salt. Add the flour, mixing until the dough comes together. Stir in the granola, chocolate chips, cranberries, and nuts. Drop cookies onto a parchment-lined baking sheet, flattening the tops slightly. Bake at 350 degrees F for 10 to 13 minutes.
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WebPreheat the oven to 350 F (176 C) and line a baking sheet with parchment paper. In a medium bowl, combine cashew butter, almond butter, and maple syrup and mix until smooth and thoroughly combined. Add baking soda, salt, and coconut sugar and mix. Next add rolled oats, chia seeds, chopped nuts, and dried fruit to the bowl.
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WebBake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-8 minutes (for a total of 34-38 minutes), or until the granola is crunchy.
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WebPreheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond meal/flour, coconut flakes, almonds, cranberries, mini chocolate chips, salt, and cinnamon. In a small bowl, mash the bananas and stir in the extra virgin olive oil.
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WebInstructions. Preheat the oven to 350°F/175°C. Cover two baking sheets with baking paper. Whisk together the wet ingredients - fruit puree, sweetener, and oil. Mix the remaining dry ingredients and stir into the wet ones with a wooden spoon or dough scraper.
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WebInstructions. Preheat oven to 325F and line a baking sheet with a silicone mat. Whisk egg whites until frothy. Stir in the desired sweetener. Whisk in cinnamon, brown rice cereal and oats.
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WebInstructions. Heat oven to 350 degrees. Melt butter and mix with sugar and brown sugar in large bowl until sugars are dissolved. Add vanilla and egg and mix until thoroughly combined. In another bowl, combine flour, baking soda, salt. Add dry ingredients to the bowl with the butter mixture.
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WebPreheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated.
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WebPreheat oven to 400 F. Line a baking sheet with parchment, and set aside. In a bowl, stir together the first 6 ingredients (plus optional nuts or coconut if desired, but not freeze-dried berries yet). Add the liquid sweetener, and stir to coat. Spread granola out on the baking sheet, then bake 8 minutes.
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WebCombine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the …
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WebPreheat the oven to 325°, and lightly coat a 9x9” baking pan with nonstick cooking spray. In a medium bowl, stir together the oats and rice krispies. In a small pot, add the remaining ingredients. Cook over medium-low heat until the sugar …
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WebAuthor: Demeter Beaming Baker. Total Time: 30 minutes. Yield: 14–20 1/4 cup servings 1 x. Diet: Low Calorie. Print Recipe. Pin Recipe. Low Calorie Granola: 5 mins of prep for the best low carb, low sugar, low fat granola! Crispy, crunchy and perfectly sweet. Only 74 calories, 3.6g of sugar and 7g carbs per serving.
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WebAdd oats to a large mixing bowl. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
WebPreheat your oven to 350 degrees F and line two sheet pans with parchment paper. Chop the granola roughly, breaking apart some of the nuts and larger clumps. Mix together the almond flour, gelatin powder, erythritol, cinnamon and baking powder. In a separate bowl, combine the melted butter, egg and vanilla.
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WebPreheat oven to 325 degrees F (162 C). Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl and stir to combine. To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
WebReduce oven heat to 325 degrees F (162 C). In the meantime, add flaxseed meal, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside. Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
WebIf your granola is piled high on one pan, use two baking pans or cook it in batches so it cooks evenly. Cook your granola at a lower temperature, around 300°F or so, so the granola has time to crisp up without burning. Your granola will bake for about an hour or so. Stir it around once or twice while it cooks.
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