ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mountain Peak Granola

Yield 14 servings (serving size: 1/2 cup)
This is not only a great jump-start breakfast when served with milk or yogurt, but also a great snack on the trail or in the office.

Ingredients

  • 3 cups regular oats
  • 2 cups puffed-wheat cereal
  • 1/2 cup wheat bran
  • 2 tablespoons slivered almonds
  • 1/2 cup applesauce
  • 1/4 cup honey
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped dried apricots
  • 1/2 cup sweetened dried cranberries or raisins

Nutrition Information

  • calories 141
  • caloriesfromfat 0.0 %
  • fat 3 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.8 g
  • carbohydrate 26.7 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 2 mg
  • calcium 17 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 4 ingredients in a large bowl.

  3. Combine applesauce, honey, oil, cinnamon, and ginger in a small saucepan; cook over medium heat 2 minutes or until honey melts, stirring occasionally.

  4. Pour applesauce mixture over oat mixture, stirring to coat. Place mixture in a jelly roll pan, and bake at 375° for 20 minutes. Gently stir granola; bake an additional 15 minutes or until dry. Cool; stir in apricots and cranberries. Store in an airtight container.

  5. carbo rating: 23

The Complete Step-by-Step Low Carb Cookbook