"I use fruit juices and other natural sweeteners to sweeten this cereal. On cold mornings, it's wonderful with warm milk." -CL Reader
4 cups regular oats
2 cups puffed rice cereal (such as Arrowhead Mills)
1/2 cup flaked sweetened coconut
1/2 cup oat bran
1/4 cup sliced almonds, toasted
3 tablespoons turbinado sugar
3/4 cup pineapple juice
1/2 cup apple juice
1/4 cup honey
1/4 cup dried blueberries
How to Make It
Preheat oven to 325°.
Combine first 6 ingredients in a large bowl. Combine the juices in a small saucepan. Bring to a boil; cook until reduced to 2/3 cup. Remove from heat; stir in honey. Slowly pour juice mixture over oat mixture, tossing to coat. Spread oat mixture evenly onto a jelly roll pan coated with cooking spray. Bake at 325° for 40 minutes or until golden, stirring occasionally. Cool slightly; stir in blueberries. Cool completely, and store in an airtight container.
An instant favorite! The puffed rice disappears and leaves a wonderful chewy (not crunchy) granola that is great for snacking as well as eating as a cereal. It's getting harder to find puffed rice. The biggest reason I would miss it is that I can't figure out a good substitute for this terrific recipe.
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