When you get a craving for a wholesome snack, go with Nancy Chapman's granola. "You'll love the chewy sweetness of the honeyed cereal, fruit and nut mixture," she assures from Center Harbor, New Hampshire. "It's great as a snack out of hand or in a parfait glass, layered with low-fat yogurt."
Recommended: Our Berriest Breakfasts
- 3 cups old-fashioned oats
- 1/2 cup sliced almonds
- 1-1/4 cups honey
- 1/2 cup Grape-Nuts
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 2-1/2 cups Wheaties
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup dried banana chips
- In a large bowl, combine oats and almonds; spread evenly in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 325° for 15 minutes.
- In a large bowl, combine the honey, Grape-Nuts, butter and cinnamon. Add oat mixture; stir to combine. Return mixture to the pan. Bake 15-20 minutes longer or until golden. Cool on wire rack.
- When cool enough to handle, break granola into pieces. Place in a large bowl; stir in the Wheaties, cranberries, raisins and banana chips. Store in an airtight container in a cool dry place for up to 2 months. Yield: 10 cups.
Originally published as Fruity Granola in Light & Tasty December/January 2003, p61
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