Commercial granolas, step aside. This homemade variety skips the huge amounts of sugar and fat that the store-bought brand brings to the table, but it's every bit as crunchy, sweet, and satisfying (maybe more!). Keep a jarful handy wherever, whenever — a scoop mixed with yogurt will get you moving in the morning (literally, since it's packed with fiber), a handful midday (maybe with a cheese stick for extra protein and calcium) will ward off the munchies, and a few nibbles in the evening can keep your hands out of the cookie jar.
Ingredients
- Nonstick vegetable spray
- 3 cups old-fashioned oats
- 1 cup sliced almonds
- ¾ cup shredded coconut (preferably unsweetened)
- ½ cup roasted unsalted pumpkin seeds
- ¼ cup canola oil
- 6 Tbsp white grape juice concentrate
- ½ tsp salt
- 1 cup chopped dried apricots
- 1 cup chopped dates or raisins
Instructions
- Preheat oven to 250F. Lightly coat a large rimmed baking sheet with nonstick spray.
- In large bowl, combine oats, almonds, coconut, and pumpkin seeds. In medium bowl, combine oil, juice concentrate, and salt. Pour oil mixture into oat mixture; toss to coat. Spread mixture evenly on prepared baking sheet. Bake 25 minutes, until golden, stirring often.
- Transfer to large bowl; stir in dried apricots and dates. Store in an airtight container.
Make Ahead: Granola will keep, tightly covered, for 1 month.
Makes about 5 cups
Nutritional Information
- 1 cup = 310 calories
- Protein: ½ serving
- Whole grains: 2 servings
- Fat: ½ serving
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