This recipe is safe for Coumadin (warfarin) users.
Those who are lactose intolerant will want to leave out the yogurt (or buy a lactose-free yogurt).
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Make sure the oats are gluten-free.
"I go to great pains to find the best yogurt and granola." - Ezra Koenig
The great thing about making your own granola is that you can customize it to your taste: the box of granola you buy at the store may have nuts or other ingredients that you don't like.
Try different options: use your favorite honey instead of the maple syrup. Dried cranberries or other dried fruit instead of raisins. Spice it with nutmeg or a touch of allspice. Choose a low-fat flavored yogurt instead of plain and pick a different fruit.
The best reason to make your own is that is will be both cheaper and won't have anything but real ingredients. No preservatives, no stabilizers - just real food.
Servings: 6 | Serving size: 1/2 cup of yogurt with 1/4 granola and 1/2 cup of fresh fruit
Cooking Time: 45 Minutes | Chilling time: 15 minutes
The granola keeps well for about a week in a tightly sealed container.
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.
In a small bowl whisk together the applesauce, maple syrup, and canola oil.
Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes.
Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.
To serve, top 1/2 cup of yogurt with 1/4 granola and 1/2 cup of fresh fruit.
Serving size: 1/2 cup of yogurt with 1/4 granola and 1/2 cup of fresh fruit
|Calories 285||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 40g||15%|
|Dietary Fiber 5g||18%|
|Vitamin K 15mcg|