SkinnyMs. Granola is made with whole foods, wildflower honey and goes on, or with, just about anything you can think of. We like granola in our morning oatmeal or quinoa, as a breakfast cereal, in our favorite Sweet and Savory Parfait, or add to a ziplock bag for a mid-morning snack.
Yields: 32 | Serving Size: 1/4 cup | Calories: 204 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 0 | Carbohydrates: 29 g | Sodium: 3 mg | Dietary Fiber: 4 g | Sugars: 9 g | Protein: 5 g | SmartPoints: 8
- 4 cups old fashioned oats, (gluten-free oats are optional)
- 1 cup sliced almonds with skins
- 3/4 cup shredded unsweetened coconut flakes
- Kosher or sea salt to taste
- 1/2 tsp ground cinnamon
- 1/4 cup (unrefined) coconut oil or canola oil
- 1/2 cup mild honey (I used YS Organic Bee Farms Honey)
- 1 tablespoon water
- 1 teaspoon vanilla
- 1 cup raisins, dried bing cherries, dried cranberries or other favorite dried fruit (no sugar added), or, combine dried fruits
Preheat oven to 300 degrees.
Combine dry ingredients in a large bowl. Warm oil, honey and water in a saucepan over low heat until combine. Add vanilla to oil & honey mixture, pour over dry ingredients and toss to coat oats. Spread evenly over a non-stick cookie sheet or a cookie sheet lined with parchment paper. Stir every 10 minutes. Bake until golden, approximately 40 minutes.
The amount of time to cook granola will depend on the size of the cookie sheet. A large cookie sheet is recommended.
Transfer cookie sheet to a cooling rack and allow to cool completely. Stir in raisins or other dried fruit. Store in an in an airtight container for one week or the freezer for up to three months.