Add a healthy crunch to your breakfast with this delicious low-fat granola recipe.
"My friend's original recipe was full of nuts and seeds. I worked it over and used fruit to maintain the taste," says recipe author Roger Kisner. "It has less than half the fat of commercial granola at half the price. I eat it six days a week."
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- Calories: 297
- Calories from fat: 18%
- Protein: 8.7g
- Fat: 6g
- Saturated fat: 0.9g
- Carbohydrate: 53g
- Fiber: 5.7g
- Sodium: 9.9mg
- Cholesterol: 0.0mg
- 2 quarts (2 1/2 lb.) regular rolled oats
- 3/4 cup firmly packed brown sugar
- 1/2 cup unprocessed bran (optional)
- 1/4 cup salad oil
- 1/4 cup honey
- 2 teaspoons vanilla
- 1 cup chopped dried apples, apricots, peaches, pears, or prunes
- 1/2 cup dried cranberries or raisins
- 2 tablespoons chopped crystallized ginger
- 1. Place half the oats, sugar, and bran in each of 2 baking pans, 10 by 15 inches. With your hands, crumble sugar and mix ingredients well.
- 2. In a 1- to 2-quart pan over medium heat, stir oil, honey, and vanilla until bubbly. Pour half the hot mixture into each baking pan and mix well.
- 3. Bake, uncovered, in a 350° oven. After 10 minutes, stir granola mixture. If using 1 oven, switch pan positions. Continue baking until oats are lightly toasted, about 10 minutes more.
- 4. Stir in dried fruit, cranberries, and crystallized ginger, breaking up any clumps. Bake until oats are crisp, 5 to 10 minutes longer. Stir. Let cool 5 minutes and stir again. When cool, serve or store in an airtight container up to 1 month.
- Nutritional analysis per 3/4 cup.
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