Photo by: 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.
Cooking Light SEPTEMBER 2006
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.
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