Rating: 5 stars
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Serve with low-fat milk or sprinkled over yogurt for a quick breakfast. Stored in an airtight container, the granola will keep for up to 2 weeks.

Recipe by Cooking Light March 2001


Recipe Summary

8 cups (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine first 8 ingredients in a large bowl. Combine the honey and orange juice in a small saucepan over medium heat, and cook 4 minutes or until warm. Add the oil and vanilla; stir with a whisk. Pour honey mixture over oat mixture, and toss well.

  • Spread oat mixture onto a jelly-roll pan coated with cooking spray. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until crisp. Cool in pan. Place oat mixture in a large bowl; stir in dried fruits.

Nutrition Facts

242 calories; calories from fat 20%; fat 5.5g; saturated fat 0.8g; mono fat 2.1g; poly fat 2.3g; protein 6.6g; carbohydrates 44.6g; fiber 3.8g; iron 2.1mg; sodium 52mg; calcium 69mg.