Prep 10 mins
Cook 30 mins
This is my version of Bev's delicious Vanilla-Scented Granola, which is outstanding. As I've "matured," I find that I prefer things that are less sweet and have tweaked Bev's recipe to suit myself. I'm posting it because, this way, I can print out my version and not have to make all the changes to it from my notes each time. :) I've used golden brown sugar, dark brown sugar, and Splenda brown sugar but prefer the Splenda brown sugar. I've used whatever nuts I've had on hand as well. I regularly use canola oil but have used extra virgin olive oil. I quadrupled the cinnamon and reduced the vanilla... which made the granola smell wonderful but didn't seem to improve the flavor. One-cup of this granola makes the perfect breakfast for me and easily tides me over until lunch. I also like a little sprinkled over non-fat Greek yogurt and sliced strawberries for dessert.
- 4 cups old fashioned oats
- 1 cup sliced almonds (or slivered)
- 1⁄3 cup splenda brown sugar substitute
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 cup vegetable oil
- 1⁄4 cup honey
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- Preheat oven to 300*.
- Spray or oil large baking sheet.
- Mix oats, almonds, brown sugar, salt, and cinnamon in large bowl.
- In small saucepan, combine oil, honey, and sugar; bring to boil over medium heat.
- Remove from heat and add vanilla.
- Pour hot liquid over oats mixture, stirring/tossing with rubber scraper to mix well.
- Spread granola on prepared baking pan.
- Bake until golden brown, approximately 30 minutes, checking frequently after 20 minutes.
- Optional: Remove from oven and stir oat mixture every 5-10 minutes of baking. (I don't stir at all -- makes for chunkier granola!).
- Remove from oven to cooling rack and cool completely. I do not stir the granola after taking it out of the oven. The granola will clump (stick together) as it cools.
- Store up to two weeks in airtight container at room temperature.
- Makes 8 cups.
We love it! So easy to put together, smells wonderful while baking and great to eat in the mornings with 1/2 cup of fat-free yogurt and fresh fruit. No need for a mid-morning snack! Thanks for sharing.