Makes about 8 cups or 16 servings
Less sweet than you may be used to, this granola adds a delicious crunch to yogurt — try it with nonfat plain yogurt with sliced fresh peaches or strawberries. It also makes a delightful topping for fruit crisp and is a perfect quick breakfast on its own with skim milk. Add raisins or other dried fruit for variation.
- ¾ cup Fruit Sweet
- 2 tablespoons butter
- 6 cups old-fashioned oats
- ¾ cup toasted pecans
- ¾ cup unsweetened shredded coconut
- 1 tablespoon vanilla extract
- pinch of salt
Preheat oven to 325° F.
Melt butter in a large mixing bowl in the microwave. Add Fruit Sweet, oats, pecans, coconut, vanilla extract, and salt. Mix until well combined. Spray a baking sheet with vegetable oil spray and spread mixture out on the pan in an even layer. Bake, stirring several times, about 25 minutes until mixture is light golden brown. Cool completely. Serve at room temperature. Granola can be stored, in an airtight container, for several weeks.
Recipe by Peter H. Gott, MD