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.
- Portion size 25 servings
- Credits : Canadian Living Magazine: November 2006
- 1/4 cup vegetable oil
- 1 cup oat flakes or large-flake rolled oats
- 1 cup rye flakes or large-flake rolled oats
- 1/3 cup unsweetened coconut
- 1/3 cup unsalted sunflower seed
- 1/3 cup slivered almond (optional)
- 3/4 cups liquid honey
- 1/2 cup dried blueberry
- 1/2 cup dried cranberry
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.
Nutritional facts <b>Per 1/4 cup (50 mL) serving:</b> about
- Sodium 3 mg
- Protein 3 g
- Calories 160.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 25 g
- Iron 6.0
- Folate 5.0
- Calcium 2.0