This recipe courtesy of Cooking Matters
Homemade Granola
Equipment
- Baking sheet
- Fork
- Large bowl
- Measuring cups
- Measuring spoons
- Medium bowl
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
Instructions
- 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.
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.
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.