SmartPoints® value per serving
When you make granola at home for the first time, you’ll never buy store-bought again. There are myriad benefits: The process is simple and mostly hands-off, it tastes better, it costs less, and it’s easy to make substitutions. This recipe also has fewer calories than most packaged varieties thanks to the mix of ingredients that requires less oil while still producing the wonderful flavors you expect in granola. Pour milk over it for a quick breakfast cereal and top your yogurt or fresh fruit with a handful for some added crunch. Store any extras in an airtight container in the freezer for up to three months. Let it sit on the counter overnight to thaw before using.
Uncooked quick oats
Puffed rice cereal
- Preheat oven to 350°F. Mix uncooked oats and puffed rice cereal together and spread on a non-stick baking sheet with sides; bake for 10 minutes, stirring once.
- Meanwhile, mix honey, oil, apple juice, spices and vanilla together in a cup. When oats and puffed rice are done, spoon into a large bowl; set pan aside. Add almonds to cereal mixture and stir to combine. Pour honey-spice mixture over cereal mixture and mix thoroughly to distribute and coat completely; spread mixture back over pan.
- Return pan to oven and bake for 15 to 20 minutes more, stirring every few minutes. Remove from oven and spoon back into bowl. (Note: Be careful that granola doesn't burn - especially cereal along sides of pan.)
- Stir raisins and cranberries into mixture; let cool. Store in an airtight container. Yields about a half cup per serving.