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Lee Harrelson; Melanie J. Clarke Photo by: Lee Harrelson; Melanie J. Clarke

Apricot-Almond Granola

"I like to have a batch of granola on hand during the hectic holidays. It makes a great portable snack with lots of fiber and is also good served on yogurt or reduced-fat ice cream." --Jennifer Sransky, Birmingham, Alabama

Cooking Light DECEMBER 2007

  • Yield: 6 cups (serving size: 1/3 cup)

Ingredients

  • 2 3/4 cups regular oats
  • 1/2 cup slivered almonds
  • 1/2 cup dried cherries
  • 1/2 cup coarsely chopped dried apricots
  • 1/3 cup coarsely chopped walnuts
  • 1/3 cup golden raisins
  • 1/2 cup honey
  • 1/3 cup butter, melted

Preparation

Preheat oven to 350°.

Combine oats, almonds, and next 4 ingredients (through raisins) in a medium bowl. Combine honey and butter. Drizzle honey mixture over oat mixture; toss to coat. Spread mixture in a single layer onto a jelly-roll pan. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until lightly browned. Cool completely on pan. Break into pieces.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 33%
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.3g
  • Carbohydrate: 25.4g
  • Fiber: 2.6g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 20mg
  • Calcium: 25mg
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Apricot-Almond Granola recipe

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