Eating for Life | Cinnamon-Scented granola does double duty

There’s more than one way to serve a tasty mix of whole grains, seeds and nuts.

09/04/2012 12:00 AM

05/16/2014 7:35 PM

Editor’s Note: This column originally ran October 1, 2008.

If multitasking has become a way of life for you, shouldn’t your recipes be willing to do double duty?

The Star’s

Cinnamon-Scented Granola

is a two-in-one recipe: You can serve it with milk for breakfast or sprinkle it over nonfat yogurt for dessert. Or why not serve it as a Breakfast Apple Crisp — for breakfast or dessert?

Homemade versions of granola are less expensive than most store-bought versions. You can also more easily control the ingredients, lowering the fat content and adding wheat germ for a concentrated source of vitamins, minerals and protein, walnuts for omega-3s and sunflower seeds for iron.

• Shopping tip:

Wheat germ is high in fat, so it goes rancid quickly; store in the refrigerator.


Cooking tips:

If you prefer granola with larger clumps, before baking, gently squeeze together moist oat mixture to form small clumps.

• Quick-start tip:

The night before, apples may be sliced and tossed with orange juice, sugar and cinnamon, as directed, then covered and refrigerated. For breakfast, simply microwave and serve hot.

Cinnamon-Scented Granola

Makes about 4 cups 2  3/4 cups old-fashioned rolled oats 1/4 cup wheat germ 1/4 cup chopped walnuts 2 tablespoons roasted, unsalted sunflower seeds 1/4 cup honey 2 tablespoons brown sugar 2 tablespoons water 1 tablespoon canola oil 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 cup raisins or dried Craisins (dried sweetened cranberries) and spiced apple blend, or combination of the two

Preheat oven to 275 degrees. Line a 9- by 13-inch baking pan with parchment paper.

Combine oats, wheat germ, walnuts and sunflower seeds in a mixing bowl. Combine honey, brown sugar, water, oil and cinnamon in a 2-cup glass measuring cup. Microwave on high power (100 percent) for 30 seconds. Stir and continue to microwave 30 seconds to 1 minute or until hot and sugar has dissolved. Stir in vanilla. Pour liquid over oat mixture and stir to coat evenly. Spread evenly in prepared pan.

Bake 30 minutes, stirring after 15 minutes. Stir in raisins. Bake 15 minutes. Allow to cool completely. Store in air-tight container up to about 3 weeks.

Per 1/4 -cup serving: 128 calories (26 percent from fat), 4 grams total fat (trace saturated fat), no cholesterol, 20 grams carbohydrates, 3 grams protein, 2 milligrams sodium, 2 grams dietary fiber.

Breakfast Apple Crisp

Makes 2 servings 2 tart cooking apples, peeled, cored and sliced 2 tablespoons orange juice 2 tablespoons brown sugar 1/4 teaspoon cinnamon 1/2 cup cinnamon scented granola

Combine apples and orange juice in glass mixing bowl. Toss to coat apple slices completely. Sprinkle with brown sugar and cinnamon and stir to coat evenly. Cover and microwave on high 3 minutes. Stir, then microwave 2 minutes or until apples are tender. Spoon apples and juices into serving bowls. Sprinkle with granola.

Per serving: 225 calories (14 percent from fat), 4 grams total fat (trace saturated fat), no cholesterol, 46 grams carbohydrates, 4 grams protein, 9 milligrams sodium, 5 grams dietary fiber.


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