Granola

• 2 1/2 cups crispy rice cereal
• 2 cups quick-cooking oats
• 1/2 cup raisins
• 1/2 cup packed brown sugar
• 1/2 cup honey
• 1/2 cup crunchy peanut butter
• 1 teaspoon vanilla extract
Directions
1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
3/4 cup dried cranberries
23 raw almonds

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, combine oats, spices, almonds and salt. Mix well.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries. Let cool completely. Store in an airtight container.

*I will sometimes substitute maple syrup instead of using honey

Power Granola

Yield: About 4 3/4 cups (serving size: about 1/2 cup)

Ingredients
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
Cooking spray
1/3 cup dried cranberries
Preparation
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
Calories:
196 (31% from fat)
Fat:
6.8g (sat 0.7g,mono 2.2g,poly 3.3g)
Protein:
4.1g
Carbohydrate:
32.5g
Fiber:
3.6g
Cholesterol:
0.0mg
Iron:
1.5mg
Sodium:
5mg
Calcium:
38mg

Apple-Cinnamon Granola

Yield: 6 cups (serving size: 1/2 cup)

Ingredients
3 cups regular oats
1 cup whole-grain toasted oat cereal (such as Cheerios)
1/3 cup oat bran
1/3 cup finely chopped walnuts
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons butter
1/3 cup applesauce
1/4 cup honey
2 tablespoons brown sugar
Cooking spray
1 cup chopped dried apple
Preparation
Preheat oven to 250°.

Combine first 6 ingredients in a large bowl, stirring well to combine.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 1/3 cup applesauce, honey, and brown sugar to pan, and bring to a boil. Cook for 1 minute, stirring frequently. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple.

Note: Store granola in an airtight container up to one week.

Nutritional Information
Calories:
196 (27% from fat)
Fat:
5.8g (sat 1.4g,mono 1.6g,poly 2.2g)
Protein:
4.4g
Carbohydrate:
35g
Fiber:
4g
Cholesterol:
5mg
Iron:
2.2mg
Sodium:
128mg
Calcium:
28mg

Just Google granola recipes and if they have sugar you can substitute honey. I have liked everyone that I tried!

How much honey do you usually substitute?

Fruit and Nut Granola

Serve with low-fat milk or sprinkled over yogurt for a quick breakfast. Stored in an airtight container, the granola will keep for up to 2 weeks.

Yield: 8 cups (serving size: 1/2 cup)

Ingredients
4 cups regular oats
1/2 cup toasted or honey-crunch wheat germ
1/2 cup sliced almonds
1/4 cup nonfat dry milk
1/4 cup sunflower seed kernels
2 tablespoons sesame seeds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/4 cup orange juice
2 teaspoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1 cup chopped dried mixed fruit
1 cup golden raisins
1/2 cup sweetened dried cranberries
Preparation
Preheat oven to 350°.

Combine first 8 ingredients in a large bowl. Combine the honey and orange juice in a small saucepan over medium heat, and cook 4 minutes or until warm. Add the oil and vanilla; stir with a whisk. Pour honey mixture over oat mixture, and toss well.

Spread oat mixture onto a jelly-roll pan coated with cooking spray. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until crisp. Cool in pan. Place oat mixture in a large bowl; stir in dried fruits.

Nutritional Information
Calories:
242 (20% from fat)
Fat:
5.5g (sat 0.8g,mono 2.1g,poly 2.3g)
Protein:
6.6g
Carbohydrate:
44.6g
Fiber:
3.8g
Cholesterol:
0.0mg
Iron:
2.1mg
Sodium:
52mg
Calcium:
69mg

bump

Finally got home from work - I do not like 12 hour days! Here it is:

Homemade Granola
CDKitchen http://www.cdkitchen.com

Category: Trail Mix and Granola
Serves/Makes: 7 cups | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:
4 cups old-fashioned oats
1 1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries


Directions:
Preheat oven to 300 F. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

Bump~thanks for the great recipes