Crunchy Spice Granola

I've searched a long time for a tasty granola without added fat. After years of experimenting, I came up with my own. One batch should last awhile in an airtight container.

Yield: 8 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 19%
  • Fat: 0.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.2g
  • Carbohydrate: 8.3g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 8mg
  • Calcium: 6mg


  • 3 cups regular oats
  • 1/2 cup wheat germ
  • 1/2 cup wheat bran
  • 1/2 cup honey
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 (6-ounce) jar pear baby food
  • 1 cup wheat bran flakes cereal with raisins
  • 1 cup crisp cross of corn and rice cereal
  • 1/3 cup golden raisins
  • 1/4 cup sunflower seeds
  • 1/4 cup flaked coconut
  • 1/4 cup chopped dates
  • Cooking spray


  1. Preheat oven to 350°.
  2. Spread first three ingredients on a jelly-roll pan. Bake at 350° for 20 minutes, stirring occasionally. Remove from oven.
  3. Reduce oven temperature to 250°.
  4. Combine honey and next 5 ingredients (honey through baby food) in a small saucepan. Bring to a boil; cook 1 minute.
  5. Combine oat mixture, honey mixture, bran flakes, and next 5 ingredients (bran flakes through dates); stir well. Spread mixture on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 hour, stirring every 20 minutes. Let cool to room temperature. Store in an airtight container.
  6. Note: Sprinkle over yogurt, fresh fruit slices, or frozen yogurt as a quick topping.
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