Rating: 5 stars
31 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 29

Keep this nutrient-packed homemade granola on hand for a quick-fix breakfast or for snacking. Munch on it dry, add milk, or stir it into yogurt. 

Melissa B. Williams
Recipe by Cooking Light May 2005

Gallery

Jan Smith

Recipe Summary

Yield:
About 4 3/4 cups (serving size: about 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 medium bowl.

  • Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

  • Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

  • Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

196 calories; calories from fat 31%; fat 6.8g; saturated fat 0.7g; mono fat 2.2g; poly fat 3.3g; protein 4.1g; carbohydrates 32.5g; fiber 3.6g; cholesterol 0mg; iron 1.5mg; sodium 5mg; calcium 38mg.
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