Recipe of the Week: Down to Earth Granola

May 25, 2009 06:55 am

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Brenda Harrelson, of Suttons Bay, said, "This is a recipe I've been using for many years. It was printed in Better Homes and Gardens magazine several years ago. I have made this for Christmas and have received excellent feedback. I enjoy it in the morning as a breakfast cereal or sprinkled on vanilla yogurt. I store mine in the freezer."

Down to Earth Granola

4 c. old-fashioned oats

1&1/2 c. sliced almonds

1/2 c. packed light brown sugar

1/2 t. salt

1/2 t. ground cinnamon

1/4 c. cooking oil

1/4 c. honey

1 t. vanilla

1&1/2 c. raisins or dried cranberries (I use dried cherries)

Preheat oven to 300 degrees. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk or stir in vanilla. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.

Spread granola in a 15x10x1-inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes.

Transfer granola-filled pan to a rack; cool completely. Stir in the dried fruit of your choice.

Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in freezer for 3 months. Makes 9 cups (24 servings).

Nutrition facts per serving: 186 cal., 8 g total fat (1g sat. fat), 0 mg chol., 52 mg sodium, 27 g carbo., 3 g dietary fiber, 4 g protein. Daily Values: 0% vit. A, 1% vit. C, 4% calcium, 7% iron.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle, "We've got you covered," apron to readers whose recipes are printed here as a Recipe of the Week. Send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685.