I make my own granola because I want to know and control exactly what is in my food, and because I want a truly healthy, low-fat granola. This is my homemade granola served with fat-free vanilla yogurt. Some years ago, I stopped eating granola due to the high fat content of most commercially prepared granolas. In 2010, after tasting a low-fat version in a restaurant, I began making my own.
This granola tastes really good right from the oven, while it is still warm. Be sure to let it cool a bit, though. If kept tightly sealed, this granola will keep in your pantry for several weeks.
Prep Time: 15 min. Cook time: 1 hour Ready in: 1 hour Yield: about 8 cups
- 4 cups rolled oats or “old fashioned” oatmeal
- 1 cup dried cranberries* (without added sugar)
- 3/4 cup sunflower seeds
- 1 cup sliced raw almonds
- 2/3 cup turbinado (raw) sugar
- 3/4 cup honey
- 1/2 cup unsweetened apple juice*
- Preheat oven to 350 F.
- Place the dry ingredients (the first 5) in a large baking dish or broiler pan
- Stir until well mixed.
- Add apple juice, and stir well.
- Add honey, and stir well.
- Bake at 350 F. for 40 to 45 minutes, stirring every 15 minutes.
- Allow to cool in the baking dish.
- Store in tightly covered containers.
* About the Cranberries and Apple Juice
When I can find them I buy unsweetened cranberries in bulk. Lately, I have been able to find only those with sugar added. It goes against the grain for this public health educator, as sugar causes inflammation, among other things, but I don’t want to leave out those cranberries, so I buy what is available. Raisins can be substituted, but be aware raisins have a very high sugar content.
Orange juice can be substituted for apple juice, but it, too, has far more sugar (i.e., calories) than apple juice.