Homemade Granola Lowfat Recipes

Steps:

• Heat oven to 300 degrees.with rack in center. In a large mixing bowl, combine oats, wheat germ, flax seed, cinnamon, ginger, sunflower seeds, and walnuts. In a small bowl, combine molasses, oil, and 1/3 cup water, and pour over the oat mixture; stir until well coated. Spread evenly in two baking pans.
• Bake, stirring every 20 minutes or so for even cooking, until dry and lightly browned, about 45 minutes. Let granola cool to room temperature, then store in an airtight container at room temperature for up to 1 month.

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
• Toss together the oats, millet, almonds, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl.
• Whisk together the olive oil, brown sugar, maple syrup, vanilla and 3/4 teaspoon salt together in a small bowl.
• Pour the olive oil mixture into the oat mixture and toss until evenly coated. Spread out on a rimmed baking sheet and bake until golden and toasted, tossing the mixture around about halfway through, 30 to 40 minutes. Let cool completely on the baking sheet, then store at room temperature in an airtight container for up to 1 week.

Steps:

• Set oven to 300 degrees.
• Place oven rack to center position.
• Lightly oil two large baking sheets.
• In a large bowl stir together oats with nuts, seeds and spices.
• In a small bowl stir together the warm water with maple syrup and vanilla.
• Slowly pour the syrup mixture over the nut mixture; stir with a wooden spoon to combine.
• Spread out on the greased baking sheet/s.
• Bake (center oven rack) for about 30 minutes, stirring every 10 minutes to prevent burning, until granola is crumbly and golden.
• Remove from oven and immediately stir in the raisins and apricots.
• When the mixture is cool, store in an airtight container for up to 5 days or refrigerate for 1 month.
• Delicious!

Steps:

• In a large bowl, combine the oats, raisins, apricots and cranberries; set aside. In a small saucepan, combine the brown sugar, water and salt. Cook and stir over medium heat for 3-4 minutes or until brown sugar is dissolved. Remove from the heat; stir in maple flavoring and vanilla. Pour over oat mixture; stir to coat., Transfer to two greased 15x10x1-in. baking pans. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container. Serve with milk or yogurt.

Steps:

• Preheat oven to 325 degrees. Combine all ingredients except dried fruit in a large bowl and toss till well distributed and coated.
• Spread on baking sheet and bake for 10 minutes. Flip and toss granola and then bake 15 minutes more, tossing it once again in the middle of the 15 minutes.
• Cool completely on baking sheet, add the dried fruit and store. In an airtight container in a dark pantry, mine lasts at least 6 weeks.

Steps:

• Heat oven to 300°F.
• In large bowl combine dry ingredients. Slowly stir in the vanilla, honey and applesauce until combined.
• Spread the mixture evenly on a lightly sprayed baking sheet.
• Bake for 20 minutes. Add in the cranberries, pressing them into the granola. (If you want the cranberries to cook and be a little firm, which the husband and I do, stir them in after 20 minutes. If you're like my brother, leave the cranberries out and add once the granola has cooked completely so they'll stay moist.) Continue cooking for a total of 30 minutes to an hour - stirring every 15 minutes - or until golden brown. If you stir less often, you'll have more clumps in your granola.
• Cool completely and store in an airtight container or divide into individual portions. I divided my batch into 2-ounce servings, 8 servings in all.

Steps:

• Preheat oven to 275 degrees.
• Combine sugar and water in a 4 cup microwave safe dish and microwave for 5 minutes or until all sugar is dissolved.
• Add vanilla and salt to sugar mixture.
• Place oats and nuts in extra large mixing bowl.
• Add sugar mixture into the oats and nuts and mix VERY thoroughly.
• Spread on 2 cookie sheets sprayed with cooking spray.
• Bake at 275 degrees for 1 hour stirring every 15 minutes.
• Allow to cool completely and store in an airtight container.