½ cup dried fruit (raisins, cranberries, apricots, dates, or prunes)
Directions
Preheat oven to 350 F.
In a large bowl, add honey, oil, and cinnamon. Whisk with a fork.
Add oats and almonds. Stir until well coated with honey mixture.
Coat a baking sheet with non stick cooking spray. Spread oat mixture evenly onto sheet.
Bake until lightly browned, about 10 15 minutes. Stir every 5 minutes to cook evenly. Watch closely to be sure granola does not burn. Remove from oven. Let cool completely.
Transfer cooled granola to a medium bowl. Stir in dried fruit.
Chef’s notes:
Make large batches. Granola can be stored at room temperature or in the refrigerator for up to 3 weeks.
Add milk to granola and eat like cereal. Use it to top a fruit salad or nonfat plain yogurt. Or, pack single servings in a zip top plastic bag. Eat on its own for a tasty afternoon snack.
Use homemade granola in the yogurt parfait recipe.
Use leftover rolled oats to make oatmeal for breakfast. Or use in rolled oats and peanut butter cookies recipe.
