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Photo of Super light granola by WW

Super light granola

6
Points®
Total Time
42 min
Prep
12 min
Cook
30 min
Serves
20
Difficulty
Moderate
Here's an easy and aesthetically pleasing gift to bring to your friends when you drop by for a visit. For this recipe, start by baking the oats. It's essential that you use uncooked, rolled oats—not quick-cooking or steel-cut oats because it will alter the texture. Later, you'll add in ingredients that pack in the flavor: brown sugar, cinnamon, apple juice, raisins, and dried apples. It takes about 42 minutes total to make this Super Light Granola, but that work pays off: The recipe makes 20 servings. Whether it's for Thanksgiving dinner or a house-warming party, consider giving a decorated jar as a gift to your next host!

Ingredients

Uncooked rolled oats

6 cup(s), do not use quick-cooking or steel-cut oats

Frozen apple juice concentrate (undiluted)

5⅓ oz, thawed (about 2/3 cup)

Walnut oil

6 Tbsp

Vanilla extract

1 Tbsp

Wheat germ

½ cup(s)

Instant nonfat dry milk

½ cup(s)

Packed light brown sugar

3 Tbsp

Ground cinnamon

2 tsp

Table salt

1 tsp

Dried apple

¾ cup(s), chopped

Raisins

¾ cup(s), chopped

Cooking spray

2 spray(s)

Instructions

  1. Position oven racks in the top and bottom thirds of the oven; preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. Mix wheat germ, dry milk, brown sugar, cinnamon and salt into the oats. Pour in the warm juice mixture; stir until well blended.
  5. 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.
  6. 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.

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