Maple-Almond Granola

recipe
It's impossible to predict what your 2-year-old will want for breakfast each morning, which is why granola can be a great option. Serve it with yogurt or milk for breakfast, or take it along for a tasty snack on the go.

Yield:

24 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 129
Caloriesfromfat 0.0 %
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

1. Preheat oven to 325°.

2. Combine first 4 ingredients in a large bowl.

3. Combine water and next 4 ingredients 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.

let your toddler help by: Looking for and gathering the ingredients. Pouring the measured oats and almonds into a mixing bowl. Spooning the cooled granola into a storage container.

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

Note:

Cooking Light First Foods

August 2010
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