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.
4 cups regular oats
1/2 cup toasted or honey-crunch wheat germ
1/2 cup sliced almonds
1/4 cup nonfat dry milk
1/4 cup sunflower seed kernels
2 tablespoons sesame seeds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/4 cup orange juice
2 teaspoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped dried mixed fruit
1 cup golden raisins
1/2 cup sweetened dried cranberries
How to Make It
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.
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.
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