Wheat Bran Coconut Granola
- Yield: 8 cups
- Prep: 5 mins
- Cook: 30 mins
Add raisins or dried cranberries to this easy granola once it's cooled for a brighter taste. All in all, it's an easy morning starter or an afternoon pick-me-up over a bowl of plain yogurt. We used unsweetened coconut flakes, but you can use shredded as well.
Ingredients
- 4cups old-fashioned oats (do not use steel-cut or quick-cooking)
- 1cup wheat bran
- 1cup unsweetened shredded coconut
- 1cup chopped walnut pieces
- 1/2cup firmly packed light brown sugar
- 1tablespoon ground cinnamon
- 1teaspoon salt
- 1/2cup honey
- 1/2cup canola oil, plus additional for greasing the pan
- 2tablespoons 2 percent reduced-fat milk
- 1teaspoon vanilla extract
Instructions
- Preheat oven to 325F. Lightly oil a large, rimmed baking sheet.
- Combine oats, wheat bran, coconut, walnuts, brown sugar, salt and cinnamon in a large bowl; stir well.
- Stir honey, oil, milk and vanilla in a small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
- Spread onto prepared baking sheet. Bake about 30 minutes, until lightly browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temperature, about 1 1/2 hours. Break up and store in a large container at room temperature up to 1 month.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info *per serving
- Calories 150
- Glycemic Load 2
- Fat 8g
- Saturated Fat 2g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 2.5g
- Cholesterol 0mg
- Sodium 75mg
- Potassium 40mg
- Carbohydrate 17g
- Fiber 3g
- Sugars 8g
- Protein 3g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 2%
- Iron 4%
