Crunchy Granola

For those who have a higher carb allowance, here's a whole-grain granola to eat for breakfast or snacks. This recipe is comparable to some of the commercial granolas on the market, but still lower in carbs than a few of the brands. Sometimes it's easier just to make your own rather than search for the brands with the least amount of sugar and the most fiber.

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 0.0%
  • Fat: 15.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.6g
  • Carbohydrate: 38.9g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 127mg
  • Calcium: 50mg


  • 2 cups regular oats
  • 1 cup wheat germ
  • 1/4 cup flaxseed
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/4 cup apple juice
  • 1 tablespoon honey
  • 1/2 cup sliced almonds
  • 1/3 cup flaked sweetened coconut
  • 1/2 cup raisins


  1. 1. Preheat oven to 250°.
  2. 2. Combine first 5 ingredients in a large bowl; stir well. Combine sweetener, oil, juice, and honey. Pour over dry mixture, stirring well to coat. Spoon mixture onto a jelly roll pan; spread evenly. Bake at 250° for 45 minutes.
  3. 3. Stir in almonds and coconut; bake an additional 30 minutes. Cool; stir in raisins. Store in an airtight container.
  4. carbo rating: 32
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