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Maple-Almond Granola

Becky Luigart-Stayner
Yield 6 cups (serving size: 1/4 cup)
This granola makes an ideal snack when skiing (or hiking or snowshoeing). Serve leftovers with yogurt or milk for breakfast the next morning.

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. Combine first 4 ingredients in a large bowl.

  3. 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.

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