Cranberry Almond Granola

In one of my very early posts, I mentioned that I had cut my (former) favorite breakfast out of our budget and had switched to oatmeal for $0.06 per serving to help save for our trip to Africa. Since the switch, I have eaten more oatmeal than ever before.  

Last week I decided that I needed a break from oatmeal, so when I saw this post on Cate’s World Kitchen I thought that I would change things up a bit. I guess it was still ‘eating oatmeal’ for breakfast, but in a much different form. I think I will change-up my breakfast routine now and then with granola and yogurt parfaits now that I have learned how to make a relatively healthy, low sugar, low-fat granola.

This is not a super sweet granola, Chris added honey on top of his granola and yogurt parfait. I secretly, ok, not so secretly, wanted honey on mine because I like honey. I have been known to eat it with a spoon directly from the container. Unfortunately, since I barely ran all week, I decided that I did not need honey on mine. Bummer.

Chris’s parfait tasted like candy. Mine just tasted like a healthy, welcome change for breakfast. I guess that goes to show that this granola has something to offer to each of us.

Adapted from Cate’s World Kitchen.

Ingredients:

  • Non-stick cooking spray
  • 3 1/2 cups rolled oats
  • 1 cup coarsely shredded unpeeled apple
  • 1/3 cup water
  • 1/4 cup honey
  • 1 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries

Directions:

  • Spray a baking sheet with non-stick spray and pre-heat the oven to 350 F.
  • Mix the apple and oats in a medium bowl and set aside.
  • Bring the honey, water, and cinnamon to a boil in a small saucepan.
  • Remove from heat and stir in the vanilla, then pour over the oat mixture and toss well.
  • Stir in the almonds, spread on the baking sheet, and bake for about 35 minutes, stirring occasionally.
  • Once the granola is golden brown, remove from the oven and stir in the cranberries.
  • Let cool completely, then store in an airtight container.

Servings ~ about 9
Calories (per 1/4 cup) ~ 206, Fat ~ 5 g, Carbohydrates ~ 37 g, Protein ~ 5 g

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