Fruit-and-Nut Granola

Cooking Light
Serve with low-fat milk or sprinkled over yogurt for a quick breakfast. Stored in an airtight container, the granola will keep for up to 2 weeks.
8 cups (serving size: 1/2 cup)


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4 cups regular oats
1/2 cup toasted or honey-crunch wheat germ
1/2 cup sliced almonds
1/4 cup nonfat dry milk
1/4 cup sunflower seed kernels
2 tablespoons sesame seeds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/4 cup orange juice
2 teaspoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1 cup chopped dried mixed fruit
1 cup golden raisins
1/2 cup sweetened dried cranberries


Preheat oven to 350°.

Combine first 8 ingredients in a large bowl. Combine the honey and orange juice in a small saucepan over medium heat, and cook 4 minutes or until warm. Add the oil and vanilla; stir with a whisk. Pour honey mixture over oat mixture, and toss well.

Spread oat mixture onto a jelly-roll pan coated with cooking spray. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until crisp. Cool in pan. Place oat mixture in a large bowl; stir in dried fruits.

Created date

March 2001

Nutritional Information

Calories 242
Caloriesfromfat 20 %
Fat 5.5 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 2.3 g
Protein 6.6 g
Carbohydrate 44.6 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 52 mg
Calcium 69 mg