Instructions Jump to Ingredients ↑

  1. Oatmeal, four kinds of golden roasted nuts and seeds, and a medley of dried fruit give this crunchy granola staying power. Serve it with milk or yogurt, or just grab a handful for a snack.

  2. cups old-fashioned oats 1/2 cup slivered almonds, coarsely chopped 1/2 cup shelled sunflower seeds 1/2 cup flax seeds, preferably golden 1/2 cup sesame seeds 1/2 cup unsweetened shredded coconut 1/2 cup honey 6 tablespoons olive oil 1/4 cup packed light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2/3 cup dried cranberries 2/3 cup golden raisins 2/3 cup chopped dried apricots 1. Heat oven to 350ºF. Combine oats, almonds, sunflower seeds, flax seeds, sesame seeds and coconut in large bowl.

  3. Heat honey, oil, brown sugar, vanilla and salt in small saucepan over medium-low to medium heat 5 minutes or until sugar is melted and mixture is well-blended, stirring occasionally. Stir into oat mixture until moistened; spread on parchment paper-lined rimmed baking sheet.

  4. Bake 20 minutes or until light golden brown, stirring once halfway through. Cool completely in pan on wire rack, about 1 hour (mixture will crisp as it cools).

  5. Break into bite-size chunks; stir in dried fruit. (Granola can be made 1 week ahead. Store in an airtight container at room temperature.)

  6. 20 (1/2-cup) servings PER SERVING: 255 calories, 13.5 g total fat (2.5 g saturated fat), 5 g protein, 31.5 g carbohydrate, 0 mg cholesterol, 35 mg sodium, 4.5 g fiber


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