I’m obsessed with granola. I really try not to have it in my house because when I start eating it I cannot stop. I have developed various granola recipes for many different food magazines, but when one of my subscribers, Erica, asked me for a recipe, I went back to the drawing (or cooking) board. I wanted this recipe as low-fat and healthy as possible, and I think I did a good job because my 3 kids (under the age of 11) even devoured the entire container.
By the way, I did photograph, style and prop this photo all on my own. I get a lot of questions via email asking me do I really do all of this, so the answer is, yes.
Power House Granola
Prep: 10 minutes
Cook: 25 minutes
Yield: About 5 cups (serving size: about 1/2 cup)
2 1/2 cups regular oats
1/3 cup flaxseeds
1/2 cup chopped walnuts
1/2 cup almonds
1/3 cup sunflower seeds
21/2 teaspoons ground cinnamon
1/2 cup orange juice
1/2 cup honey
1/3 cup packed brown sugar
1 teaspoon canola oil
1 teaspoon vanilla extract
1/3 cup dried berry mix (cranberries, cherries, blueberries)
1. Preheat oven to 300°.
2. Combine first 6 ingredients in a medium bowl.
3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.