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South Yarra, VIC 3141, Australia

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RASPBERRY GRANOLA

January 1, 2018
Full of fibre and high in protein, this deliciously crunchy granola is full of goodness.

Serve with skim milk and fresh berries or alternatively spoon over yogurt and enjoy as a healthy treat any time of the day.

RASPBERRY GRANOLA

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 919.8 (4599)
  • Carbs: 53.4 (267)
  • Fat: 69.6 (348)
  • Protein: 19.4 (97)
  • Sodium: 103.2 (516)
  • Sugar: 8.4 (42)
  • Approximate preparation and cooking time: 40 minutes
    Makes approximately 4-5 cups

INGREDIENTS

  • 2 cups rolled oats
  • 1 cup quinoa flakes
  • 1 cup frozen raspberries, roughly chopped
  • ¾ cup pecan nuts, roughly chopped
  • 1⁄3 cup pepitas
  • ½ cup coconut, shredded
  • 1 tbsp Nuvia Sweetener
  • 1 tsp cinnamon
  • 1 tsp vanilla (optional)
  • 2 egg whites, lightly whisked

METHOD

  • 1. Preheat oven to 180 degrees.
  • 2. Combine all dry ingredients in a large bowl and stir to combine.
  • 3. Add egg whites and mix well, ensuring that all ingredients are coated.
  • 4. Spread in a thin layer over a large baking tray covered in baking paper (use 2 trays if you don’t have one large enough).
  • 5. Bake for approximately 20-30 minutes until golden and crunchy.
  • 6. Remove from the oven and allow to cool.
 

Note: For a vegan option replace the egg whites with ½ cup coconut oil.

TIPS

Store in an airtight container in the pantry or fridge for up to 2 weeks. Alternatively, omit the raspberries, and this granola will keep for up to 2 months (if it lasts that long!)

Can be frozen, stored in airtight container and sealed in a plastic freezer bag. Alternatively, freeze smaller portions in zip lock bags for convenience.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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