Bake yourself up a batch of yummy homemade granola. It's easier than you think!
Number of Servings: 10
Serving Size: 1/2 cup
2 cups old-fashioned oats
Optional: 1/2 cup wheat germ
2 tablespoons dark brown sugar
1/2 teaspoon salt
3 tablespoons canola or vegetable oil
1/4 cup maple syrup or honey
1 cup extra ingredients* (raisins, dried fruit mix, nuts, etc.)
*Raisins and almonds were added for the nutrition analysis
Time needed: 20 minutes preparation; 30 minutes cook time
- Adjust oven rack to middle position, and heat oven to 275 degrees F.
- Coat a 9 x 13-inch metal pan with cooking spray. Set aside.
- In a large bowl, mix oats, wheat germ (if using), brown sugar, and salt. Set aside.
- In another bowl, stir together the oil and maple syrup or honey. Drizzle over the oat mixture and stir to coat well.
- Pour mixture onto prepared pan. Bake for 15 minutes.
- Stir in extra ingredients. Bake an additional 15 minutes or until golden brown.
Note: Do not over bake. The granola will be soft when it comes out of the oven but will crisp as it cools.
|Total Fat:||8.3 g|
|Saturated Fat:||0.8 g|
|Total Carbohydrate:||27.6 g|
|Dietary Fiber:||3.2 g|
|Total Sugar:||12.1 g|
Allergens: Nuts (if used)
Tips and Variations
Store cooled granola in an airtight container for up to two weeks.
Add nuts such as almonds, walnuts, or pecans. Nuts are a good source of healthy oils.
You can use granola in a variety of dishes. Eat it with milk like cereal, or use it as a crunchy topping over yogurt, oatmeal, apple sauce, or ice cream.
Breakfast Egg Burrito — Make a large batch of these burritos and freeze them for a quick, satisfying mid-week breakfast. This burrito will help your kids start their school day out right!
Baked Apples — Bake apples in the oven or microwave for a tasty treat. You can make them individually or double (or triple) the recipe for more servings.
Make Half Your Grains Whole Grains — United States Department of Agriculture — Get tips for making half your grains whole grains. People who eat whole grains have a reduced risk of some chronic diseases. Part of the 10 Tips Nutrition Education series. English | español