Homemade Granola

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.

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 20%
  • Fat: 8.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 9.8g
  • Carbohydrate: 68.1g
  • Fiber: 7.8g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 52mg
  • Calcium: 57mg

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

Preparation

  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.
Note:

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

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