I had a hankering the other day to make some granola largely because 1) it’s a quick and nutritious* snack and 2) it utilizes a bunch of ingredients already present in my pantry.  The only downside of granola is that most varieties are tasty because they are loaded with hidden sugars and fats.  I was determined to make a lowfat version that I could enjoy guilt free.  After a quick and easy internet search, I created a modified recipe using what I had on hand and went to work.

Basic Ingredients:

• 2 ½ quarts of rolled oats (basically the whole container)
• ¾ cup firmly packed brown sugar
• ¼ cup safflower oil
• ¼ cup light agave nectar
• 2 tsp. vanilla extract
• 1 cup chopped prunes (you can substitute another dried fruit if you prefer)
• 1 cup chopped almonds (or cranberries, raisons, or other nut)
• 2 tbsp. white sesame seeds
• 2 tbsp. chopped crystallized ginger

Kitchen Tools/Utensils:

• 2 10 x 15 casserole pans
• Wooden spoon for stirring
• 1 quart saucepan

Directions:

Pre-heat oven to 350.  Divide your oats between your two casserole dishes.  With your hands, crumble the brown sugar over top of the oats and mix in well.  Mix your oil, agave, and vanilla in your saucepan over medium heat until bubbly.  Pour half of mixture over the oats in your casserole dishes and mix well. 

Bake, uncovered at 350 degrees for 10 minutes, after which you stir mixture and then bake another 10 minutes. Stir dried fruit(s), almonds, and sesame seeds into mixture eliminating any lumps/clumps.

Return to oven and bake for another 10-15 minutes, until oats are browned as desired.  Remove from oven and let cool for 5 minutes. Stir again and enjoy! (keeps for up to 1 month in a airtight container)

I enjoyed my fresh granola this morning with a side of yogurt and sliced nectarine…yum!