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.
Wholesome Morning Granola
"I use fruit juices and other natural sweeteners to sweeten this cereal. On cold mornings, it's wonderful with warm milk." -CL Reader
Yield: 7 1/2 cups (serving size: 1/2 cup)
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Nutritional Information
Amount per serving
- Calories: 252
- Calories from fat: 19%
- Fat: 5.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.4g
- Protein: 8.4g
- Carbohydrate: 46.2g
- Fiber: 5.6g
- Cholesterol: 0.0mg
- Iron: 2.6mg
- Sodium: 10mg
- Calcium: 36mg
Ingredients
- 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
- Cooking spray
- 1/4 cup dried blueberries
Preparation
- 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.
Wholesome Morning Granola Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits, Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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