Recipe Page

Homemade Granola

• 4 Tablespoons honey
• 2 Tablespoons canola oil
• ½ teaspoon ground cinnamon
• 2 cups old-fashioned rolled oats
• 4 Tablespoons sliced or chopped almonds
• Non-stick cooking spray
• ½ cup dried fruit (raisins, cranberries, apricots, dates, or prunes)

• Baking sheet
• Fork
• Large bowl
• Measuring cups
• Measuring spoons
• Medium bowl

1. Preheat oven to 350°F.
2. In a large bowl, add honey, oil, and cinnamon. Whisk with a fork.
3. Add oats and almonds. Stir until well-coated with honey mixture.
4. Coat a baking sheet with non-stick cooking spray. Spread oat mixture evenly onto sheet.
5. Bake until lightly browned, about 10–15 minutes. Stir every 5 minutes to cook evenly. Watch closely to be sure granola does not burn. Remove from oven. Let cool completely.
6. Transfer cooled granola to a medium bowl. Stir in dried fruit.

• Make large batches. Granola can be stored at room temperature or in the refrigerator for up to 3 weeks.
• Add milk to granola and eat like cereal. Use it to top a fruit salad or nonfat plain yogurt. Or, pack single servings in a zip-top plastic bag. Eat on its own for a tasty afternoon snack.
• Use homemade granola in the Yogurt Parfait recipe.
• Use leftover rolled oats to make oatmeal for breakfast. Or, use in Rolled Oats and Peanut Butter Cookies.