Makes 10 servings (1/2 cup each)
While many store bought granolas contain a lot of added oil (which significantly ups the calorie and fat content), this recipe uses just a small amount of canola oil, keeping the nutrition stats in check. Store the granola in an airtight container. Enjoy it on top of yogurt or oatmeal or by the handful for a quick snack.
3 cups old fashioned rolled oats
1/2 cup wheat germ
1/3 cup silvered almonds
1/2 teaspoon ground cinnamon
1/2 cup buckwheat honey
1/4 cup canola oil
1/3 cup cranberries or pomegranate
1/4 cup diced dates
Pre-heat the oven to 300 degrees F. Line a shallow baking pan with foil. In a bowl, combine the oats, wheat germ, almonds, and cinnamon.
In a small sacuepan, combine the honey and oil. Heat over medium heat until small bubbles appear around the sides of the pan. Pour over the oat mixture and toss until well combined.
Spread the granola evenly in the pan. Bake for 25 to 30 minutes, stirring every 10 minutes, or until the granola turns golden brown.
Remove from the oven and stir in the raisins and cranberries. Allow the granola to cool before storing.