Super Light Granola
- Total Time
Here's an easy gift to bring your friends when you drop by over the holidays. Also consider giving a jar or bag as a parting gift at your own holiday party.
uncooked rolled oats6 cup(s), do not use quick-cooking or steel-cut oats
frozen apple juice concentrate (undiluted)5 ⅓ oz, thawed (about 2/3 cup)
walnut oil6 Tbsp
vanilla extract1 Tbsp
wheat germ½ cup(s)
instant nonfat dry milk½ cup(s)
packed light brown sugar3 Tbsp
ground cinnamon2 tsp
table salt1 tsp
dried apple(s)¾ cup(s), chopped
raisins¾ cup(s), chopped
cooking spray2 spray(s)
- Position oven racks in the top and bottom thirds of the oven; preheat oven to 350ºF.
- Spread oats on a large, rimmed baking sheet; bake in top third of oven until barely beginning to brown, about 10 minutes. Transfer oats to a large bowl; maintain oven heat.
- Meanwhile, stir apple juice concentrate, walnut oil and vanilla in a medium saucepan. Place over medium heat until mixture begins to steam—just until the first sign of a bubble. Set aside to cool 5 minutes.
- Mix wheat germ, dry milk, brown sugar, cinnamon and salt into the oats. Pour in the warm juice mixture; stir until well blended.
- Spray two large, rimmed baking sheets with cooking spray; divide oat mixture between them. Bake in top and bottom thirds of oven for 10 minutes. Stir well, move top tray to bottom rack (and bottom tray to top rack), and bake 10 more minutes, tossing a couple of times.
- Transfer sheets to wire cooling racks and immediately stir half of each dried fruit into each tray's oat mixture. Cool undisturbed to room temperature, about 1 1/2 hours. Seal in decorative plastic bags, and tie with ribbons-or seal into pint- or quart-sized mason jars. Store at room temperature for up to 3 months. Yields about 1/2 cup per serving.