Wholesome Morning Granola

Becky Luigart-Stayner; Jan Gautro

"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)
Recipe from Cooking Light

More From Cooking Light

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

  1. Preheat oven to 325°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wholesome Morning Granola Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy