Guiltless Granola Recipes

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

GUILTLESS GRANOLA RECIPE

Steps:

• Heat oven to 350 degrees.
• Combine oats and flax seeds in a bowl. Pour mixture out onto a baking tray and bake for 10 minutes.
• Remove tray from oven and add oat bran, wheat bran and almonds, stirring to combine.
• Return tray to oven and bake for an additional 15-20 minutes, stirring every 5 minutes to ensure even cooking.
• The granola is done once the nuts are toasted. After baking, stir in wheat germ and allow the granola to cool on the tray.
• Store in an airtight container until ready to eat. This granola keeps at room temperature for a month.

GUILTLESS GRANOLA

Steps:

• Preheat oven/toaster oven to 350. Spray a jelly roll pan or a cookie sheet with non-stick cooking spray.
• Combine ingredients in a small bowl. Using your hands, take a handful of the mixture and press firmly into a ball (if mixture won't form a ball, put back in the bowl and mix in 1 more egg white) then break the ball apart into pieces the size of popped popcorn; place on baking sheet. Continue until all mixture is squashed and broken apart, don't worry too much about making the pieces all even, the size variety is nice.
• Lightly spray oat clusters with non-stick cooking spray and bake for 20 minutes, stirring/flipping 2 or 3 times for even browning. Cool and store in an airtight container.