Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This granola makes an ideal snack when skiing (or hiking or snowshoeing). Serve leftovers with yogurt or milk for breakfast the next morning.

Recipe by Cooking Light January 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 cups (serving size: 1/4 cup)
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Ingredients

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Directions

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  • Preheat oven to 325°.

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  • Combine first 4 ingredients in a large bowl.

  • Combine water, honey, syrup, sugar, and oil in a small saucepan; bring to a boil. Pour over oat mixture; toss to coat. Spread oat mixture on a jelly-roll pan coated with cooking spray. Bake at 325° for 35 minutes or until golden, stirring every 10 minutes. Place in a large bowl; stir in apricots and raisins. Cool completely.

  • Note: Store in an airtight container for up to a week.

Nutrition Facts

129 calories; calories from fat 20%; fat 2.8g; saturated fat 0.3g; mono fat 1.4g; poly fat 0.7g; protein 2.7g; carbohydrates 25.7g; fiber 1.9g; iron 1.2mg; sodium 28mg; calcium 20mg.
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