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Wholesome Morning Granola

Cooking Light

Becky Luigart-Stayner; Jan Gautro

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Good, Solid Recipe

"I use fruit juices and other natural sweeteners to sweeten this cereal. On cold mornings, it's wonderful with warm milk." -CL Reader

Yield: 7 1/2 cups (serving size: 1/2 cup)

Ingredients

  • 4  cups  regular oats
  • 2  cups  puffed rice cereal (such as Arrowhead Mills)
  • 1/2  cup  flaked sweetened coconut
  • 1/2  cup  oat bran
  • 1/4  cup  sliced almonds, toasted
  • 3  tablespoons  turbinado sugar
  • 3/4  cup  pineapple juice
  • 1/2  cup  apple juice
  • 1/4  cup  honey
  • Cooking spray
  • 1/4  cup  dried blueberries

Preparation

Preheat oven to 325°.

Combine first 6 ingredients in a large bowl. Combine the juices in a small saucepan. Bring to a boil; cook until reduced to 2/3 cup. Remove from heat; stir in honey. Slowly pour juice mixture over oat mixture, tossing to coat. Spread oat mixture evenly onto a jelly roll pan coated with cooking spray. Bake at 325° for 40 minutes or until golden, stirring occasionally. Cool slightly; stir in blueberries. Cool completely, and store in an airtight container.

Nutritional Information

Calories:
252 (19% from fat)
Fat:
5.2g (sat 1.6g,mono 1.6g,poly 1.4g)
Protein:
8.4g
Carbohydrate:
46.2g
Fiber:
5.6g
Cholesterol:
0.0mg
Iron:
2.6mg
Sodium:
10mg
Calcium:
36mg
Cooking Light, JANUARY 2004