How Granola

Granola is one of those trick "health foods" that you start eating because you think it's all healthy and wholesome but then you're thrown into a angry rage when you learn it's full of sugar and fat. At least that's what happened to me. And it was extra upsetting because granola is quite delicious! I've been putting a little scoop of Kellogg's low fat granola on my yogurt every morning but I love the idea of making my own so I can use different combo platters of dried fruits and nuts. So here it is, my dears: homemade low fat and low sugar granola. Yay! 3 cup(s) uncooked quick oats 2 cup(s) ready-to-eat puffed rice cereal 6 Tbsp sweetener (I used 4/2 ration of agave nectar/honey but could also use maple syrup or molasses) 1 tsp canola oil 1/4 cup(s) apple juice 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp vanilla extract 1/4 cup(s) nuts (I used a mix of roughly chopped almonds and walnuts but could use any nuts or seeds) 1/2 cup(s) dried fruit (I used a mix of raisins, cranberries, papaya and pineapple and really the possibilities are endless)

-Preheat oven to 350°F. Mix uncooked oats and puffed rice cereal together and spread on a non-stick baking sheet with sides; bake for 10 minutes, stirring once.

-Meanwhile, mix sweetener, oil, apple juice, spices and vanilla together in a cup. When oats and puffed rice are done, spoon into a large bowl; set pan aside. Add nuts to cereal mixture and stir to combine. Pour liquid mixture over cereal mixture and mix thoroughly to distribute and coat completely; spread mixture back over pan.

-Return pan to oven and bake for 15 to 20 minutes more, stirring every few minutes. Remove from oven and spoon back into bowl. (Note: Be careful that granola doesn't burn - especially cereal along sides of pan.)

-Stir dried fruit into mixture; let cool. Store in an airtight container. Yields about a half cup per serving.