Granola for Panera Bread’s Fresh Strawberry Yogurt Parfait
4 cups old-fashioned oats
3/4 cup chopped pecans
1/3 cup shredded coconut
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1/8 cup maple Syrup
1 teaspoon vanilla
1 1/2 cup raisins ( optional)
Preheat oven to 300 F. In a bowl mix the oats, pecanss, brown sugar, salt and cinnamon. In a saucepan warm the oil, maple syrup and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins (optional). Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.
This is supposed to be similar to the granola that they use in their yogurt parfait & not served with milk. I won't add raisins again, if I'm making it to eat on yogurt.
Misti, do you know in this recipe for the copy cat Panera Bread Granola, how many servings this makes?
ReplyDeleteThanks for sharing this recipe, it is very similar like Panera. I love it!!!
ReplyDeleteYou mentioned shredded coconut in your recipe, but not in the directions. Is that mixed at the end or the beginning?
ReplyDeleteI added it in with the oats and it turned out fine. Usually they are listed in the order they are added sooooo that why I did it.
DeleteWished you were stilI blogging?? Perhaps you are at another site?? Love your blog and will spend some time here. New to Gluten free lifestyle and I can see your blog will be a great help.
ReplyDelete