Thursday, February 18, 2010

Cherry Almond Low Fat Granola

It's that time of year again to send a care package to my daughter who lives in Seoul, South Korea. I went to the mall yesterday (a rarity for me) to get a few requested items. Sephora was first on the list and then I went on an OPI nail polish hunt. Of course, there has to be food involved in this package. She wants some good ol' comfort food like Annie's Mac 'n Cheese and then on the exotic end, Indian spices from London. Since she loves healthy food, I am making granola with some of her favorite ingredients. My son is coming home for college spring break next week, so I'm making a large batch. It is low fat and packed with whole grains. I often make it with just old fashioned oats, but today I used a combination of 50% oats, 23% wheat flakes, 17% barley flakes and 10% rice flakes. And how do I know those exact percentages you ask? Ha, I bought an 8 cup bag of mixed grains that listed the percentages. You may use a favorite combination of grains or just old fashioned rolled oats. This granola is sweetened with honey and agave nectar. Agave nectar has the advantage of having a low glycemic index. If you can't find it, then maple syrup or all honey may be substituted. I think I'll feel a little better knowing she'll start her day in a healthful way....because you know, a mother never stops worrying.
Cherry Almond Low Fat Granola

8 cups old fashioned rolled oats, or a combination of mixed grain flakes
1 cup pecans
1 cup slivered almonds
1 cup shredded sweetened coconut
1 teaspoon ground cinnamon
1/2 cup honey
1/3 cup agave nectar

1 cup dried unsweetened cherries
1/2 cup dried blueberries

Preheat oven to 350 degrees. Have ready a 11x17x1 inch nonstick sheet pan.

In a large bowl, mix the oats, cinnamon, pecans, almonds, and coconut. Add the honey and agave nectar while stirring to mix thoroughly.
Make sure all of the honey and agave nectar are evenly mixed in. Spread on the sheet pan and put in the oven. Bake for about 15-20 minutes until golden brown, stirring about every 5 minutes. Be careful it doesn't burn or get too brown around the edges. Once it is a golden brown color, take out of the oven and add the dried fruit. Let cool, put in an airtight covered container and store for up to 2 weeks.

Serve for breakfast with milk or yogurt or eat it just plain for a quick snack.

Cherry Almond Low Fat Granola recipe, click here.

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