Maple-Almond Granola

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

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 20%
  • Fat: 2.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.7g
  • Carbohydrate: 25.7g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 28mg
  • Calcium: 20mg

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, 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.
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