This is the first time I've made granola. Soooo good! I added coconut and just used almonds. Saving this one!
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
More From Cooking Light
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
- 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.
Note:
Prepare the granola up to two days ahead, and store in an airtight container. Serve for breakfast with low-fat yogurt and fruit.
Homemade Granola Recipe at a Glance
- COURSE: Breakfast/Brunch, Snacks
- CONVENIENCE: Kid-Friendly, Make-Ahead, Portable/Picnic
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Breakfast/Brunch
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Coconut-Cranberry Granola
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