Crunchy Nova Scotia Honey Granola
From the Strive for Five at School! Resources
Adapted from Fine Cooking, December 2007
Preheat oven to 325°F
2 – 11” x 17” sheet pans
Yield: 30
Portion: 1/4 cup (50 mL)
Cost per serving: $0.48
Ingredients
4 cups (320 g) old-fashioned rolled oats
1/2 cup (45 g) oat bran
1/2 cup (35 g) flax flour or flax meal
1/2 cup (50 g) skim-milk powder
1/2 cup (125 mL) canola oil
1 cup (250 mL) honey, liquid
1 tbsp (15 mL) almond extract
1 tbsp (15 mL) vanilla extract
1/2 tsp (2 g) salt
2 cups (240 g) cranberries, dried
1 In a large bowl, combine the oats, oat bran, and flax flour.
2 In a medium bowl, whisk the skim-milk powder, oil, honey, almond extract, vanilla extract, and salt. Pour the mixture over the oats and stir until well combined.
3 Divide the mixture between the 2 sheet pans (greased) and spread in an even layer.
4 Bake for 20 minutes; stir. Continue baking for another 20 minutes, until the oats are slightly golden brown. The oats may feel soft but will crisp as they cool.
5 Cool completely. Stir in the dried cranberries.
6 Store the cooled granola in an airtight container; it should keep for at least 3 weeks.
Tip: Homemade granola makes an excellent topping for fruit and yogurt. It can also be eaten with milk. This granola is healthier than most commercial granolas, which are usually very high in sugar and fat. You can reduce the honey in this recipe if you find it too sweet.
