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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.
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
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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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!
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