This is not only a great snack on the trail, but also a jump-start breakfast when served with milk or yogurt.
3 cups regular oats
2 cups sweetened puffed-wheat cereal (such as Kellogg's Smacks)
1/2 cup wheat bran
2 tablespoons slivered almonds
1/2 cup applesauce
1/3 cup honey
1 tablespoon vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup chopped dried apricots
1/2 cup sweetened dried cranberries (such as Craisins)
How to Make It
Preheat oven to 375°.
Combine the first 4 ingredients in a large bowl. Combine applesauce, honey, oil, cinnamon, and ginger in a small saucepan, and cook over medium heat 2 minutes or until honey is melted, stirring occasionally. Pour applesauce mixture over oat mixture, stirring to coat. Place mixture in a jelly-roll pan, and bake at 375° for 20 minutes. Gently stir granola, and bake an additional 15 minutes or until dry. Cool; stir in apricots and cranberries. Store in an airtight container.
I use unsweetened puffed wheat, no sugar added applesauce and increase the cinnamon and ginger by about 50%. The baking temp in the recipe is too high in my oven. I reduce the temp to 325 and use convection bake. I eat this for breakfast with plain yogurt almost everyday and think it is plenty sweet enough with the dried fruits.
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