Fruit-and-nut granola

13
13
10
SmartPoints® value per serving
Total Time
1 hr 4 min
Prep
9 min
Cook
55 min
Serves
12
Difficulty
Easy
One of granola’s most important introductions was at the famed 1969 Woodstock Music Festival in New York, where it was served to thousands of concertgoers who could find little else to eat at sold out groceries, restaurants, and concessions, though folks in Scandinavia have enjoyed granola in the form of muesli for ages. The difference? Generally speaking, muesli is a raw combo whereas granola is baked with a sweetener to bind or crust it. Once you make your own granola, which is a straightforward sheet pan preparation, you'll likely never go back to the boxed variety.

Ingredients

Uncooked rolled oats

4 cup(s), old-fashioned variety

Slivered almonds

½ cup(s)

Sesame seeds

¼ cup(s)

Ground cinnamon

1 tsp

Table salt

¼ tsp

Ground nutmeg

tsp

Maple syrup

6 Tbsp

Honey

cup(s)

Water

2 Tbsp, warm

Canola oil

2 Tbsp

Vanilla extract

1 tsp

Golden seedless raisins

1 cup(s)

Dried cranberries

1 cup(s)

Instructions

  1. Preheat oven to 300ºF. Spray a jelly-roll pan with nonstick spray.
  2. Combine the oats, almonds, sesame seeds, cinnamon, salt, and nutmeg in a large bowl. Combine the syrup, honey, water, oil, and vanilla in a separate bowl. Pour the syrup mixture over the oats mixture and toss to combine. Evenly spread into the pan and bake, stirring and breaking up the clumps every 10 minutes, until lightly toasted, 45–55 minutes.
  3. Remove from the oven, and stir in the raisins and cranberries; let cool completely. Store in an airtight container for up to 5 days or up to 1 month in the refrigerator. Yields 1/2 cup per serving.