I’m on a homemade granola kick! Get the kids in the kitchen to help.
Coconut-Cranberry Granola
Makes about 4 ½ cups
2 ½ cups rolled oats
¼ cup sliced almonds
¼ cup pumpkin seeds
½ cup sweetened shredded coconut
¼ teaspoon kosher salt
1/3 cup agave nectar
1 tablespoon canola oil
1 cup dried cranberries
Nonstick cooking spray
Preheat oven to 300-degrees F. Spray a large baking sheet with nonstick spray. Combine oats, almonds, coconut, salt, agave and canola oil in a large bowl. Toss well and transfer to prepared baking sheet. Bake, stirring occasionally, until golden brown (about 15 to 20 minutes). Remove from oven. Once cool, mix in dried cranberries. Store in an airtight container for up to one week.
Nutrition Information Per ( ½ cup) Serving
| Calories: 304 | Total Fat: 10 grams | Saturated Fat: 3 grams |
| Carbohydrate: 48 grams | Fiber: 5 grams | Protein: 6 grams |
| Sodium: 71 milligrams | Cholesterol: 0 milligrams |
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
Two of my all-time favorite fruits blended into a frothy, dreamy juice blend which has the perfect balance of sweet and tart. I highly recommend
A quick and easy recovery breakfast
Chimichurri is a popular herb-based condiment with Argentinian roots. This version was inspired by last week’s CSA – most of the ingredients came right from
Makes 5, 1 1/3 cup for a meal or 10, 2/3 cup servings as a side dish Note: Make roasted sweet potatoes the night before
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
