Delectable Granola Recipe
Delectable Granola Recipe photo by Taste of Home

Delectable Granola Recipe

Publisher Photo
A great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking to prevent sticking. —Lori Stevens, Riverton, Utah
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:22 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 22 servings

Ingredients

  • 8 cups old-fashioned oats
  • 1 cup finely chopped almonds
  • 1 cup finely chopped pecans
  • 1/2 cup flaked coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • Plain yogurt, optional

Nutritional Facts

1/2 cup (calculated without yogurt) equals 288 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 170 mg sodium, 36 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Directions

  1. In a large bowl, combine the oats, almonds, pecans and coconut. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
  2. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes. Cool in pans on wire racks. Store in an airtight container. Serve with yogurt if desired. Yield: 11 cups.
Originally published as Delectable Granola in Healthy Cooking August/September 2011, p16

Nutritional Facts

1/2 cup (calculated without yogurt) equals 288 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 170 mg sodium, 36 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Reviews for Delectable Granola

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 2, 2013

This is a great recipe. My husband isn't a granola eater and he eats this recipe like candy.

MY REVIEW
Reviewed Sep. 25, 2012

My oven is accurate.....the 350* temp is WAY TOO HOT for this!! It browned too soon....what a mess......if you make this, I would recommend baking only @ 275*

MY REVIEW
Reviewed Jul. 27, 2012

Hands down, the best granola I've ever had!

MY REVIEW
Reviewed Feb. 14, 2012

I added craisins and raisins after baking. Substituted pancake syrup for real maple, added 1/2 c. wheat bran and 1/3 c. ground flaxseed.

MY REVIEW
Reviewed Nov. 29, 2011

Add your dried fruit after the granola has baked & cooled off.

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