Monday, April 8, 2013

Light and Crispy Granola

Another recipe to make my weekday mornings easier (and tastier!). This granola was incredibly easy to throw together and is the perfect addition to some yogurt. It has a very satisfying crunch without using all the oil most granola recipes call for.

Even as I’m writing this my mouth is starting to water a bit because its sitting on my desk ready to be eaten as this morning’s breakfast.

3 cup(s) uncooked quick oats
2 oz ready-to-eat crisp rice cereal, about 2 cups
6 Tbsp honey
1 tsp canola oil
1/4 cup(s) apple juice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/4 cup(s) slivered almonds
1/4 cup(s) dried cranberries
1/4 cup(s) raisins

Preheat oven to 350°F (175°C). Mix uncooked oats and puffed rice cereal and spread on a non-stick baking sheet with sides. Bake for 10 minutes, stirring once.

Meanwhile, mix honey, oil, apple juice, spices and vanilla. When oats and puffed rice are done, remove from oven and mix with almonds. Pour spice mixture over cereal and mix thoroughly to distribute and coat completely.

Return to pan and bake for 15 to 20 minutes more, stirring every few minutes. Be careful that granola doesn`t burn, especially cereal along sides of pan.

Stir in raisins and cranberries and let cool. Store in an airtight container. Makes 12 half-cup servings or 24 quarter-cup servings (which is all that will fit in my yogurt containers)

I might also add some chia seeds to the mix to increase the fibre and protein content a little but that’s totally optional.
Serving Size: 1/2 cup
Points: 4
Calories: 182
Fat: 3g
Carbohydrates: 36g
Sodium 36g
Protein: 56

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