Maple-Almond Granola

Maple-Almond Granola Recipe
Becky Luigart-Stayner
This granola makes an ideal snack when skiing (or hiking or snowshoeing). Serve leftovers with yogurt or milk for breakfast the next morning.

Yield:

6 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Caloriesfromfat 20 %
Fat 2.8 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 2.7 g
Carbohydrate 25.7 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 28 mg
Calcium 20 mg

Ingredients

4 cups regular oats
1/4 cup slivered almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/3 cup water
1/3 cup honey
1/3 cup maple syrup
2 tablespoons brown sugar
2 tablespoons canola oil
Cooking spray
1 cup minced dried apricots
1 cup raisins

Preparation

Preheat oven to 325°.

Combine first 4 ingredients in a large bowl.

Combine water, honey, syrup, sugar, and oil in a small saucepan; bring to a boil. Pour over oat mixture; toss to coat. Spread oat mixture on a jelly-roll pan coated with cooking spray. Bake at 325° for 35 minutes or until golden, stirring every 10 minutes. Place in a large bowl; stir in apricots and raisins. Cool completely.

Note: Store in an airtight container for up to a week.

Note:

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note