Maple Granola Bowls – a delicious recipe with Hazelnuts, Rolled Oats, Whole Wheat Flakes Cereal, Butter, Maple Syrup, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0F. Chop nuts in a food processor (or by hand). Spread nuts and oats on a baking sheet and bake for 7 minutes. Remove from the oven and add wheat flakes to the sheet. Bake for 3 more minutes, or until fragrant and starting to brown, about 10 minutes total.
2
Heat the butter and maple syrup in a medium saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 1 to 3 minutes. The bubbles will start out small and increase to about 3/4 inch or larger when the mixture is done. Stir in vanilla. Immediately pour the toasted oat mixture into the maple syrup and butter. Add dried fruit and salt and stir until completely coated.
3
Coat eight small souffle bowls with cooking spray and press the granola into the prepared bowls using a spatula or your fingertips (the mixture will be sticky!). Let cool for 20-30 minutes.
179
kcal
Calories
7
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Hazelnuts, Chopped, 1 cup Rolled Oats, 1 cup Whole Wheat Flakes Cereal, 2 Tablespoons Butter, and more.
Yes, Maple Granola Bowls falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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