Homemade Granola

Serving Size

Serves 9, 1/3 cup per serving

Ingredients

  • 4 Tablespoons honey
  • 2 Tablespoons canola oil
  • ½ teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 4 Tablespoons sliced or chopped almonds
  • Non-stick cooking spray
  • ½ cup dried fruit (raisins, cranberries, apricots, dates, or prunes)

Materials

  • Baking sheet
  • Fork
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Medium bowl

Nutritional Information

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, add honey, oil, and cinnamon. Whisk with a fork.
  3. Add oats and almonds. Stir until well-coated with honey mixture.
  4. Coat a baking sheet with non-stick cooking spray. Spread oat mixture evenly onto sheet.
  5. Bake until lightly browned, about 10–15 minutes. Stir every 5 minutes to cook evenly. Watch closely to be sure granola does not burn. Remove from oven. Let cool completely.
  6. Transfer cooled granola to a medium bowl. Stir in dried fruit.

Chef's Notes

  • Make large batches. Granola can be stored at room temperature or in the refrigerator for up to 3 weeks.
  • Add milk to granola and eat like cereal. Use it to top a fruit salad or nonfat plain yogurt. Or, pack single servings in a zip-top plastic bag. Eat on its own for a tasty afternoon snack.
  • Use homemade granola in the Yogurt Parfait recipe.
  • Use leftover rolled oats to make oatmeal for breakfast. Or, use in Rolled Oats and Peanut Butter Cookies.

Homemade Granola

Serving Size

Serves 9, 1/3 cup per serving

Ingredients

  • 4 Tablespoons honey
  • 2 Tablespoons canola oil
  • ½ teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 4 Tablespoons sliced or chopped almonds
  • Non-stick cooking spray
  • ½ cup dried fruit (raisins, cranberries, apricots, dates, or prunes)

Materials

  • Baking sheet
  • Fork
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Medium bowl

Nutritional Information

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, add honey, oil, and cinnamon. Whisk with a fork.
  3. Add oats and almonds. Stir until well-coated with honey mixture.
  4. Coat a baking sheet with non-stick cooking spray. Spread oat mixture evenly onto sheet.
  5. Bake until lightly browned, about 10–15 minutes. Stir every 5 minutes to cook evenly. Watch closely to be sure granola does not burn. Remove from oven. Let cool completely.
  6. Transfer cooled granola to a medium bowl. Stir in dried fruit.

Chef's Notes

  • Make large batches. Granola can be stored at room temperature or in the refrigerator for up to 3 weeks.
  • Add milk to granola and eat like cereal. Use it to top a fruit salad or nonfat plain yogurt. Or, pack single servings in a zip-top plastic bag. Eat on its own for a tasty afternoon snack.
  • Use homemade granola in the Yogurt Parfait recipe.
  • Use leftover rolled oats to make oatmeal for breakfast. Or, use in Rolled Oats and Peanut Butter Cookies.
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