This recipe courtesy of Cooking Matters
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- In a large bowl, add honey, oil, and cinnamon. Whisk with a fork.
- Add oats and almonds. Stir until well-coated with honey mixture.
- Coat a baking sheet with non-stick cooking spray. Spread oat mixture evenly onto sheet.
- 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.
- Transfer cooled granola to a medium bowl. Stir in dried fruit.
Nutrition
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. Â
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. Â