Low-Cal Apple Vanilla Granola

I've made granola for my family for decades, but regular granola isn't exactly diet-friendly. This is my slimmed-down, lightly-sweet version which remains very popular with my family--even the grandkids! You can combine or substitute the nuts and seeds to suit your own preferences, but this is an interesting and heart-healthy combination. And you get to eat a generous crunchy-chewy half-cup serving for only 179 calories!

• Ready In: 45 mins
• Serves: 28
• Yields: 14 cups

Ingredients

• 8  cups  whole rolled oats (not quick oats)
• 4  cups  puffed rice cereal (plain, like Arrowhead Mills puffed brown rice)
• 1⁄4 cup  oat bran
• 1⁄2 cup  sliced almonds
• 1⁄4 cup  chopped walnuts
• 1⁄4 cup sesame seeds (raw & unsalted)
• 1⁄4 cup sunflower seeds (raw & unsalted)
• 1⁄4 cup  raw  pumpkin seeds (unsalted)
• 1⁄4 cup unsweetened flaked coconut
• 1  tablespoon cinnamon
• 1⁄4 cup  rice bran oil (you can sub any light vegetable oil)
• 1⁄4 cup maple syrup
• 1⁄4 cup  apple juice concentrate
• 1  tablespoon vanilla
• 1⁄2 teaspoon stevia powder (I use KAL brand pure stevia extract)
• 1⁄4 cup  chopped dates (or dried apples, raisins, or other dried fruit)

Directions

1. Preheat oven to 350 degrees.
2. In large bowl, mix all dry ingredients except stevia and dates. In glass measuring cup, mix oil, maple syrup, apple juice concentrate, vanilla, and stevia extract. Drizzle over dry ingredients and mix in thoroughly till evenly moistened.
3. Use baking spray on two 9"x12" baking pans, and spread granola mix evenly between the two pans. Bake 15 minutes, stir, then reduce heat to 300 degrees and bake another 10 - 20 minutes, stirring every 10 minutes until the color and crispness suit you. Remove from oven and let cool for 15 minutes before stirring in the dates or apples. Store in a well-sealed container. Will keep on a countertop for 2 - 3 weeks; if you want it to last longer than that it should be refrigerated.