Autumn Harvest Granola

By Adell Shneer and The Test Kitchen

Tested till perfect

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Autumn Harvest Granola

Autumn Harvest Granola
Photography by Yvonne Duivenvoorden

This recipe makes 32 1/4 cups servings

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Nutritional Info
Per 1/4 cup: about -
cal 141141 cal
pro 3 g3g pro
total fat 6 g6g total fat
sat. fat 1 g1g sat. fat
carb 20 g20g carb
fibre 3 g3g fibre
chol 0 mg0mg chol
sodium 23 mg23mg sodium
potassium 141 mg141mg potassium
% RDI: -
calcium 22 calcium
iron 88 iron
vit C 22 vit C
folate 33 folate

Don't let this long ingredient list fool you. Homemade granola takes only a few minutes to pull together before popping it into the oven. Use lightly greased kitchen shears as a quick and easy way to cut up dried fruit. 

Ingredients

  • 4 cups large-flake rolled oats 4 cups large-flake rolled oats
  • 1/2 cup pecan halves , coarsely chopped1/2 cup pecan halves, coarsely chopped
  • 1/2 cup slivered almonds 1/2 cup slivered almonds
  • 1/2 cup chopped dried apples 1/2 cup chopped dried apples
  • 1/2 cup chopped dried pears 1/2 cup chopped dried pears
  • 1/3 cup chopped hazelnuts 1/3 cup chopped hazelnuts
  • 1/3 cup dried cranberries 1/3 cup dried cranberries
  • 1/3 cup raisins 1/3 cup raisins
  • 1/4 cup pumpkin seeds 1/4 cup pumpkin seeds
  • 2 tbsp flaxseeds 2 tbsp flaxseeds
  • 2 tbsp packed brown sugar 2 tbsp packed brown sugar
  • 1/2 cup unsweetened applesauce 1/2 cup unsweetened applesauce
  • 1/3 cup liquid honey 1/3 cup liquid honey
  • 1/4 cup canola oil , melted1/4 cup canola oil or butter, melted
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 tsp ground ginger 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon 1/4 tsp ground cinnamon

Preparation

In large bowl, combine oats, pecans, almonds, apples, pears, hazelnuts, cranberries, raisins, pumpkin seeds, flaxseeds and brown sugar.

In saucepan, warm together applesauce, honey, oil, salt, ginger and cinnamon over medium heat until thinned, about 3 minutes. Pour over oat mixture; toss to coat.

Spread evenly on 2 greased or parchment paper–lined rimmed baking sheets. Bake in 325°F (160°C) oven, stirring every 10 minutes and rotating pans halfway through, until golden brown, 30 to 35 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 3 weeks.)

Source : Canadian Living Magazine: October 2011

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