I’ve been trying to forgo the sweets since I forgot the meaning of moderation over the holidays. My birthday is coming up very soon also, and you know there will be a dessert table. To somewhat satisfy my sweet tooth I decided to make some granola. Not the healthiest thing in the world but at least if I make it I’m in control of what goes in it. HA! By the time I was finished with tweaking, modifying and adding in everything except the kitchen sink, I could’ve had some cake. This recipe has been in my stash for a while and I don’t remember where I found it. And in all likelihood the original author probably would cringe if they seen how I trampled all over their healthier version. Sorry about that. I’m sharing the original recipe and including by modifications in parentheses. It’s good as a snack and also yummy warmed with some vanilla soy milk.
One word of caution; this granola talks. Each time you pass by it, it whispers your name. If you try to ignore the whisper, it yells. Your options are to wear ear plugs whenever you’re in it’s vicinity, or just have a nibble or two to shut it up. My neighbor made pear preserves and shared some with us and asked me to save the jar. I will return her jar filled with granola. I’ll be sure and tell her about the whole talking granola thing. Hope she likes it!
Lowfat Almond Granola
2 cups rolled oats
¼ cup sliced almonds (¾ cup chopped walnuts)
¼ cup honey
¼ cup dark corn syrup (½ cup)
2 TBS water
1 ½ TBS vegetable oil (olive oil)
¼ teaspoon cinnamon
¾ cup golden raisins (regular raisins)
(½ cup dates)
(¼ cup coconut)
Heat the oven to 300 °. Combine the oats and nuts in a medium bowl. In a small saucepan combine the honey, syrup, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend. Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes. Keep an eye on this, it will burn very quickly. Remove from the oven and add the raisins ( dates and coconut). Cool completely before serving. You can’t help but nibble a little bit, but not too much. Nibbling can end up being a full serving. Makes 8 ½ cup servings at 223 calories each (before any tweaking)
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature. Good luck with keeping it around that long!