SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Almond Granola

Makes: 14  servings
Serving size: 1  cup
Yield: 14 cups Prep 10 mins  plus cooling Bake 350°F 20 mins to 25 mins

Ingredients

  • 2 cups  packed brown sugar
  • 2/3 cup  butter or margarine
  • 1/2 cup  honey
  • 4 cups  uncooked oats
  • 2 cups  crisp rice cereal
  • 2 tablespoons  ground cinnamon
  • 2 cups  sliced blanched almonds
  • 2 cups  raisins
  • 1 cup  dried apples, diced
  • Milk, vanilla soy milk or frozen yogurt (optional)

Directions

1. Arrange oven racks in center and upper third of oven. Heat oven to 350 degree F. Line 2 jelly-roll pans with foil.

2. Heat sugar, butter and honey in a medium saucepan over medium-high heat about 5 minutes, until butter is melted and sugar is dissolved.

3. Meanwhile, combine oats, rice cereal, cinnamon and almonds in a large bowl.

4. Pour melted-butter mixture over oat mixture and toss to coat. Divide and spread mixture between prepared pans. Bake 20 to 25 minutes, stirring every 10 minutes, rotating sheets between racks until granola is toasted.

5. Cool granola on pans, 5 minutes, then transfer to a large bowl. Stir in raisins and apples and cool completely. Serve with milk, vanilla soy milk or frozen yogurt, if desired. Makes 14 (1-cup) servings.

Make Ahead Tip

  • Granola can be made ahead. Store at room temperature in resealable plastic storage bags up to 2 weeks.

Nutrition Facts

  • Servings Per Recipe 14
  • cal.(kcal)500,
  • Fat, total(g)19,
  • chol.(mg)24,
  • sat. fat(g)7,
  • carb.(g)83,
  • fiber(g)5,
  • pro.(g)8,
  • sodium(mg)149,
  • Percent Daily Values are based on a 2,000 calorie diet