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Nutrition Facts
Serving Size 157 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 240 mg 80%
Sodium 1150 mg 48%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 26 g
Vitamin A 15% • Iron 4%
Vitamin C 40% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

High Energy Granola

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Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) H-E-B Organic Dry Roasted Peanuts, coarsely chopped
1 cup(s) H-E-B Active High Fiber Cereal
1/2 cup(s) H-E-B Steel Cut Oats, uncooked
1/2 cup(s) raw pumpkin seeds
1/4 cup(s) H-E-B Dried Blueberries
10 H-E-B Dried Apricots, diced
2 Tbsp mini chocolate chips
3 Tbsp Hill Country Fare Honey
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Instructions

1
Preheat oven to 325°F.
2
Line the bottom of an 8 x 8 baking pan with foil and coat with cooking spray.
3
Combine dry ingredients in a large bowl. Drizzle with honey (or agave nectar) and stir until combined.
4
Spread into prepared pan and bake 20 minutes until edges begin to turn golden brown.
5
Allow to cool for 10 minutes, then crumble into topping.

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