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Add raisins or dried cranberries to this easy granola once it’s cooled for a brighter taste. All in all, it’s an easy morning starter—or an afternoon pick-me-up over a bowl of plain yogurt. We used the unsweetened coconut flakes, but you can use the shredded as well.
Ingredients
4 cups old-fashioned oats (do not use steel-cut or quick-cooking)
1 cup wheat bran
1 cup unsweetened shredded coconut
1 cup chopped walnut pieces
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 cup honey
1/2 cup canola oil, plus additional for greasing the pan
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
Instructions
1 cup wheat bran
1 cup unsweetened shredded coconut
1 cup chopped walnut pieces
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 cup honey
1/2 cup canola oil, plus additional for greasing the pan
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
1. Preheat oven to 325F. Lightly oil a large, rimmed baking sheet; set aside.
2. Combine oats, wheat bran, coconut, walnuts, brown sugar, salt and cinnamon in a large bowl; stir well.
3. Stir honey, oil, milk and vanilla in a small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
4. Spread onto prepared baking sheet. Bake about 30 minutes, until lightly browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temperature, about 1 1/2 hours. Break up and store in a large container at room temperature up to 1 month. Makes about 8 cups.
Recipe by Brce Weinstein and Mark Scarbrough, Relish the Healthy Table, "Waves of Grain," Sept. 2008.
Nutritional Information
2. Combine oats, wheat bran, coconut, walnuts, brown sugar, salt and cinnamon in a large bowl; stir well.
3. Stir honey, oil, milk and vanilla in a small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
4. Spread onto prepared baking sheet. Bake about 30 minutes, until lightly browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temperature, about 1 1/2 hours. Break up and store in a large container at room temperature up to 1 month. Makes about 8 cups.
Recipe by Brce Weinstein and Mark Scarbrough, Relish the Healthy Table, "Waves of Grain," Sept. 2008.
Per (1/2-cup) serving: 270 calories, 15g fat, 0mg chol., 5g prot., 33g carbs., 4g fiber, 150mg sodium.
