Prep 30 mins
Cook 30 mins
My mouth is watering just thinking about it! Recipe courtesy of Ellie Krieger. I have not tried this recipe. I love homemade granola, but loathe all the extra fat and sugar that can sneak into my bowl! This give you a healthy dose of omega-3's, protein, carbs and tastes great too.
- Preheat oven to 300 degrees.
- Spray a large baking sheet with cooking spray.
- Combine oats, nuts, maple syrup, salt, cinnamon and the raisins, if using.
- Spread mixture onto baking sheet and bake until golden brown, stirring occasionally for about 30 minutes total.
- Cool completely, then store in refrigerator in an airtight container.
- *Serving size is 1/2 cup.
I love this recipe!! Super easy and not too sweet and heavy. I didn't have almonds so I substituted sunflower seeds and I also substituted chopped, dried apricots for the raisins. This is a keeper. Thanks for posting it.
This homemade ganola was a hit at my family reunion this year. We made breakfast parfaits with this nutty version by layering fresh berries & low-fat vanilla yogurt with the granola in tall plastic cups. Also, I didn't want to use all my real maple syrup, so I substituted about 1/3 of the amount with wildflower honey & it still had a great maple favor without being too sweet. Note: If you add raisins be sure to added them after you bake in the oven so they won't dry out. Sam's Wholesale had a Member's Mark brand of blended PREMIUM NUT MIX (raw & unsalted) which is 5 of the finest nuts (almonds, cashews, pecans, macadamias & walnuts) that worked perfectly for this recipe (use half of the 32 oz. bag or about 2 cups).
Made for Zaar Chef Alphabet Soup Game (Feb '08 - Jan '09). This is excellen granola. I love the fact that it doesn't have added oil as do most recipes and making homemade granola is so much more economical than store bought and I know exactly what is in it. I used GF oats and made one change to the recipe - I added 2 T ground flax seed (did it for DH who needs to watch his cholesterol) which didn't affect the outcome of the recipe. I"ll be making this quite often. Thanks for posting this recipe!