Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Make extra batches of this maple-and-honey-sweetened nutty granola so you'll have some on hand for quick breakfasts and snacks.

Recipe by Cooking Light September 2006

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Credit: Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary test

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Combine first 5 ingredients in a large bowl. Add syrup, honey, juice, and almond extract; toss well. Spread mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 300° for 45 minutes, stirring every 15 minutes. Stir in cranberries and apricots. Cool completely. Store in a zip-top plastic bag.

Chef's Notes

Prepare the granola up to two days ahead, and store in an airtight container. Serve for breakfast with low-fat yogurt and fruit.

Nutrition Facts

384 calories; calories from fat 20%; fat 8.4g; saturated fat 1.1g; mono fat 3.7g; poly fat 2.5g; protein 9.8g; carbohydrates 68.1g; fiber 7.8g; iron 3.4mg; sodium 52mg; calcium 57mg.
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