Homemade Granola

Homemade GranolaRecipe
Becky Luigart-Stayner; Leigh Ann Ross
Make extra batches of this maple-and-honey-sweetened nutty granola so you'll have some on hand for quick breakfasts and snacks.


10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 300°.

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.


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