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Cherry Almond Granola Recipe

Cherry Almond Granola Recipe photo by Taste of Home

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Skim milk turns this crunchy snack into a healthy breakfast cereal, while a dollop of low-fat yogurt makes it a delicious dessert. Try adding a little baking cocoa to the brown sugar for a flavor twist. —Deborah Purdue of Freeland, Michigan.

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Cherry Almond Granola Recipe

Prep: 15 min. Bake: 15 min. + cooling

Yield: 24 Servings

15 15 30

Ingredients

1 cup packed brown sugar
1/2 cup nonfat dry milk powder
1/2 cup honey
1/3 cup thawed unsweetened apple juice concentrate
2 tablespoons canola oil
3 teaspoons almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries
1 cup slivered almonds
Fat-free vanilla yogurt, optional

Directions

In a large saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well.
Spread in a thin layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container. Yield: 3 quarts.

Nutritional Analysis: One serving (1/2 cup granola) equals 222 calories, 5 g fat (1 g saturated fat), trace cholesterol, 15 mg sodium, 38 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.

Originally published as Cherry Almond Granola in Light & Tasty October/November 2001, p39

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Reviews for Cherry Almond Granola

Cherry Almond Granola

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Reviewed on Apr. 21, 2012 by jjackson96

I've made this 3 or 4 times, & we all LOVE IT!!! Excellent recipe! We just use it to snack on, but I'm sure it'd be good in milk or yogurt, too..

Reviewed on Dec. 25, 2010 by pasweet

I made this for co-workers at Christmas time. Used dried cranberries and it was awesome!

Reviewed on Jan. 28, 2010 by minnesotaquilter

I love this recipe! I leave out the oil and honey, and use 2 t. cinnamon instead of the almond extract. It's delicious hot on cold mornings!

Reviewed on Sep. 16, 2008 by FoodieWife

I make this recipe often. It is a family favorite. Two tips-- I always use a Silpat silicone mat or parchment paper. Also, don't bake until brown. Trust the recommended time, and check often-- the granola will burn. I know, I did that the first two times. I use dried cranberries instead of cherries and it's fantastic!