I’ve decided today that I’m not going to bake as much anymore. I’ve been baking a lot of yummy treats lately because that is what foodgawker seems to like. Instead, I’m just going to be baking healthier treats like this one. Granola! I love homemade granola now. Before, I made it and my fiance and I just ended up munching on it, since I didn’t have any yogurt at all. For lunch this is what I had.
Tonight for supper, I am making a pasta dish that calls for canned clams but I am going to try canned tuna instead. I’ve been eating a lot of canned tuna recently. This week at our grocery store, tuna packed in water is only 48 cents for a can! Some time later on tonight, I will be posting this recipe. For, now I am off to watch New Moon.
2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
1/3 cup dried cranberries
Preheat oven to 300°.
Combine first 5 ingredients in a medium bowl.
Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.
Nutritional Information (Serving Size = 1/2 of granola)
- Calories: 190
- Fat: 6.8