Yield
8 cups (serving size: 1/2 cup)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Ratings & Reviews

CKPerry's Review

CKPerry
August 09, 2013
This is my go to granola recipe. Everyone loves it. My son is allergic to nuts and peanuts. So I substitute sunflower seeds. This recipe is very flexible. I have added coconut flakes, apricots, etc. It is all good.