Smarter Than Pancakes

Monday, May 19, 2008

Vanilla-Scented Granola

Filed under: Vanilla-Scented Granola,WW Points — shaye3 @ 9:09 am
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(In the spirit of full disclosure, I actually posted this on my non-food blog a while back, but since I’ve been on a breakfast kick lately, I thought I’d share it over here, too.)
Vanilla-Scented Granola — 11 ww points per 1 cup serving

I don’t remember adding the crack to these, but I swear I had to go back and look at the recipe this morning because Simon and I couldn’t stop eating it.  I know it has a lot of sugar, but I figure at least it’s not hfcs, and I know exactly what all of the ingredients are!

45 min | 15 min prep | 8 cups

vegetable oil cooking spray

4 cups old fashioned oats

1 cup sliced almonds (I used chopped pecans because that’s what I had.)

1/2 cup golden brown sugar, packed

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/3 cup vegetable oil

1/4 cup honey (I used some honey and some agave nectar because I ran out of honey.)

2 tablespoons sugar

4 teaspoons vanilla extract

(I also threw in one cup of dried fruit right before I put it in the oven. It was a mix of blueberries, cherries, cranberries, and plums.)

  1. Position rack to middle of oven and preheat to 300°.
  2. Lightly spray large baking sheet with nonstick spray. (I put down a sheet of parchment and sprayed that.)
  3. Mix oats, nuts, brown sugar, salt and cinnamon in large bowl.
  4. In a small saucepan, combine oil, honey and sugar, and bring to simmer over medium heat.
  5. Remove from heat; then stir in vanilla.
  6. Pour hot liquid over oat mixture; stir well.
  7. Using hands, toss mixture until thoroughly mixed. (I used a rubber spatula and it worked fine.)
  8. (I added the cup of dried fruit right after I mixed the liquid into the oats, by the way.)
  9. Spread granola on prepared baking sheet.
  10. Bake until golden brown, stirring occasionally, about 30 minutes (Check after 20 because the sugar burns easily).
  11. Transfer sheet to rack; cool granola completely.
  12. Store in airtight container at room temperature. It will keep for about two weeks.

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