Toasted Almond Granola Recipe

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Toasted Almond Granola Recipe
Toasted Almond Granola Recipe photo by Taste of Home
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Toasted Almond Granola Recipe

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"I combined several granola recipes to come up with this one," says Tracy Weakly from Aloha, Oregon of her crunchy cranberry-and-apricot-flavored treat. "For fun, vary the kinds of fruits and nuts. The possibilities are endless."
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 3 cups old-fashioned oats
  • 2 cups crisp rice cereal
  • 1/2 cup wheat germ, toasted
  • 1/2 cup nonfat dry milk powder
  • 1/3 cup slivered almonds
  • 1/4 cup packed brown sugar
  • 2 tablespoons sunflower kernels
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 teaspoons canola oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup golden raisins
  • 1 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • Fat-free plain yogurt, optional

Directions

In a large bowl, combine the first eight ingredients. In a saucepan, combine the orange juice, honey and oil. Heat for 3-4 minutes over medium heat until honey is dissolved. Remove from the heat; stir in the extracts. Pour over the oat mixture; stir to coat.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until crisp, stirring every 10 minutes. Remove and cool completely on a wire rack. Stir in dried fruit. Store in an airtight container. Serve with yogurt if desired. Yield: 8 cups.
Originally published as Toasted Almond Granola in Light & Tasty April/May 2005, p64

Nutritional Facts

1/2 cup: 212 calories, 4g fat (0 saturated fat), 0 cholesterol, 88mg sodium, 41g carbohydrate (23g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fruit.

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  • 3 cups old-fashioned oats
  • 2 cups crisp rice cereal
  • 1/2 cup wheat germ, toasted
  • 1/2 cup nonfat dry milk powder
  • 1/3 cup slivered almonds
  • 1/4 cup packed brown sugar
  • 2 tablespoons sunflower kernels
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 teaspoons canola oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup golden raisins
  • 1 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • Fat-free plain yogurt, optional
  1. In a large bowl, combine the first eight ingredients. In a saucepan, combine the orange juice, honey and oil. Heat for 3-4 minutes over medium heat until honey is dissolved. Remove from the heat; stir in the extracts. Pour over the oat mixture; stir to coat.
  2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until crisp, stirring every 10 minutes. Remove and cool completely on a wire rack. Stir in dried fruit. Store in an airtight container. Serve with yogurt if desired. Yield: 8 cups.
Originally published as Toasted Almond Granola in Light & Tasty April/May 2005, p64

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Reviews forToasted Almond Granola

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MY REVIEW
JoeRD User ID: 5760470 63052
Reviewed Jul. 2, 2012

"healthy meal that tastes great."

MY REVIEW
andij68 User ID: 336620 134905
Reviewed Jan. 2, 2010

"I make this often leaving out the dried milk powder and raisins. I use dried cherries instead of cranberries. My whole family loves it as a cereal or yogurt topping."

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