Cranberry Blueberry Granola
Water replaces extra fat and helps bake the granola into attractive clumps that crisp up as they dry. Enjoy this granola out of hand and sprinkled over fresh fruit or yogurt.
Servings: 5 cups (1.25 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL) serving: about | - |
| cal | 160 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| folate | 5% |
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1/4 cup (50 mL) vegetable oil
1 cup (250 mL) oat flakes or large-flake rolled oats
1 cup (250 mL) rye flakes or large-flake rolled oats
1/3 cup (75 mL) unsweetened coconut
1/3 cup (75 mL) unsalted sunflower seeds
1/3 cup (75 mL) slivered almonds (optional)
3/4 cup (175 mL) liquid honey
1/2 cup (125 mL) each dried blueberries and cranberries
Preparation:
Line rimmed baking sheet with heavy-duty or double-thickness foil; brush all over with 1 tbsp (15 mL) of the oil. Set aside.
In large bowl, toss together oat flakes, rye flakes, coconut, sunflower seeds, and almonds (if using). In measuring cup, whisk together honey, remaining oil and 1 cup (250 mL) water; pour over oat mixture and toss to combine. Spread over prepared pan.
Bake in centre of 275°F (140°C) oven, stirring every 15 minutes, until liquid is evaporated and granola clumps together, about 2 hours. Let cool on pan on rack. Break apart large clumps; stir in blueberries and cranberries.
Source
Canadian Living Magazine: November 2006
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