“This granola is so versatile, it’s a staple in my pantry and never goes to waste!” says Rebecca. Her family enjoys it on its own as a snack, with yogurt and fruit, sprinkled on top of muffins or as a topping for a fruit crumble.
1/4 cup orange juice
2 tablespoons pure maple syrup
2 tablespoons honey
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 cups old-fashioned oats
1 cup crunchy oatmeal cereal, crushed
1/2 cup chopped pecans
1/2 cup dried cranberries
1/4 cup raisins
1. Heat oven to 325ºF. Lightly spray large rimmed baking sheet with cooking spray. Bring orange juice, maple syrup, honey, butter, cinnamon and salt to a boil in small saucepan over medium-high heat. Reduce heat to medium-low; simmer 7 to 9 minutes or until syrupy, stirring occasionally. Stir in vanilla.
2. Meanwhile, combine oats, cereal and pecans in large bowl. Pour orange juice mixture over oat mixture; stir until evenly coated. Spread on baking sheet.
3. Bake 15 minutes, stirring every 5 minutes. Stir in cranberries and raisins; bake an additional 10 to 15 minutes or until golden brown, stirring once. Cool completely on wire rack. (Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.)
8 (1/2-cup) servings
PER SERVING: 225 calories, 8 g total fat (2 g saturated fat), 3.5 g protein, 37 g carbohydrate, 5 mg cholesterol, 145 mg sodium, 3.5 g fiber