California Crunch Granola
Homemade granola keeps for a long time, and has a lot less fat that the store-bought variety.
Serves: 8 servings
- 2 cups old-fashioned oats*
- 1/2 cup oat bran
- 3/4 teaspoon ground cinnamon
- 1/2 cup chopped almonds, hazelnuts, or pecans (optional)
- 1/4 cup honey
- 3 tablespoons frozen (thawed) white grape juice concentrate
- 2 tablespoons light brown sugar
- 1/4 cup plus 2 tablespoons golden raisins or chopped dates
- 1/4 cup plus 2 tablespoons chopped dried apricots or dried cherries
- * Look for oats that cook in 5 minutes.
- Place the oats, oat bran, cinnamon, and nuts, if desired, in a medium-sized bowl, and stir to mix well. In a small bowl, stir together the honey, juice concentrate, and brown sugar. Add the honey mixture to the oat mixture, and stir until moist and crumbly.
- Coat a nonstick 9-x-13-inch pan with nonstick cooking spray, and spread the mixture evenly in the pan. Bake at 325°F for about 30 minutes, or until the mixture is golden brown. Stir after the first 15 minutes of baking, and then every 5 minutes until done.
- Remove the pan from the oven, stir in the dried fruits, and allow the granola to cool to room temperature. (As the granola cools, it will become crisp.) Transfer the mixture to an airtight container, and store for up to 1 month.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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