Low Fat Granola With Sun Dried Fruit And Almonds Recipes

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:

• Preheat oven to 300 degrees F.
• Combine oatmeal,almonds, sunflower seeds, wheat germ and cinnamon.
• In a saucepan, combine brown sugar and honey. Bring to a boil.
• Remove from heat and add lemon and orange rind and juice.
• Toss liquid mixture with dry mixture.
• Spray large pan, spread with granola and bake at 300 degrees F for 30 minutes. Stir every 10 minutes until golden brown.
• Cool.
• Add dried fruit.
• Store in airtight container.

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:

• In a large bowl, combine the oats, almonds, sunflower kernels and flax. In a small saucepan, combine the brown sugar, maple syrup, honey, oil, salt and cinnamon. Cook and stir over medium heat for 2-3 minutes or until brown sugar is dissolved and mixture is heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until golden brown, stirring every 8 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

Steps:

• Preheat oven to 275º.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl.
• Place in microwave on high for 5 minutes and cook until sugar is completely dissolved.
• Remove from microwave, add vanilla and salt.
• In a large mixing bowl, combine oats, nuts, wheat bran, oat bran, wheat germ, coconut, sunflower seeds, and brown sugar syrup mixture.
• Stir until thoroughly mixed.
• Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• Stir every fifteen minutes.
• (I use a very large stainless steel bowl instead of a cookie sheet) After baking you may add raisins, dates, or any other dried fruit.
• Yield 14 cups (before adding fruit).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil.
• Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl.
• Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
• Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers.