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Homemade Granola

Becky Luigart-Stayner; Leigh Ann Ross
Yield 10 servings (serving size: 1/2 cup)
Make extra batches of this maple-and-honey-sweetened nutty granola so you'll have some on hand for quick breakfasts and snacks.

Ingredients

  • 6 cups rolled oats
  • 1/4 cup chopped almonds
  • 1/4 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 1/3 cup maple syrup
  • 1/4 cup honey
  • 1/4 cup pineapple juice
  • 1/2 teaspoon almond extract
  • Cooking spray
  • 1/4 cup dried cranberries
  • 1/4 cup chopped dried apricots

Nutrition Information

  • calories 384
  • caloriesfromfat 20 %
  • fat 8.4 g
  • satfat 1.1 g
  • monofat 3.7 g
  • polyfat 2.5 g
  • protein 9.8 g
  • carbohydrate 68.1 g
  • fiber 7.8 g
  • cholesterol 0.0 mg
  • iron 3.4 mg
  • sodium 52 mg
  • calcium 57 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine first 5 ingredients in a large bowl. Add syrup, honey, juice, and almond extract; toss well. Spread mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 300° for 45 minutes, stirring every 15 minutes. Stir in cranberries and apricots. Cool completely. Store in a zip-top plastic bag.

Cook's Notes

Prepare the granola up to two days ahead, and store in an airtight container. Serve for breakfast with low-fat yogurt and fruit.