By Christyna Mangum
Homemade Granola
6 steps
Cook:30min
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.
Updated at: Wed, 16 Aug 2023 22:02:11 GMT
Nutrition balance score
Good
Glycemic Index
60
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories202.3 kcal (10%)
Total Fat7.7 g (11%)
Carbs31.5 g (12%)
Sugars14.5 g (16%)
Protein4 g (8%)
Sodium2.8 mg (0%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
4 tablespoonshoney
2 tablespoonscanola oil
½ teaspoonground cinnamon
2 cupsold-fashioned rolled oats
4 tablespoonsalmonds
sliced or chopped
non-stick cooking spray
½ cupdried fruit
raisins, cranberries, apricots, dates, or prunes
Materials
Instructions
Step 1
Preheat oven to 350°F.
Step 2
In a large bowl, add honey, oil, and cinnamon. Whisk with a fork.
Step 3
Add oats and almonds. Stir until well-coated with honey mixture.
Step 4
Coat a baking sheet with non-stick cooking spray. Spread oat mixture evenly onto sheet.
Step 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.
Step 6
Transfer cooled granola to a medium bowl. Stir in dried fruit.
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