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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

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

Cooking Light JANUARY 2004

  • Yield: 7 1/2 cups (serving size: 1/2 cup)

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.

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
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Wholesome Morning Granola recipe

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