I love granola with yogurt for breakfast in the morning. I’m not a big morning person, so any weekday breakfast that is quick, easy and delicious is a winner for me. This granola is perfect. It’s light and delicious, but isn’t overwhelming. I can add any fruit I want to in my yogurt and it goes perfectly with the granola. I liked how much it made, it was plenty for a couple of weeks, but since it’s granola, it holds well in an airtight container for a month or more. If you’re concerned, just refrigerate or freeze the airtight container. The honey and raisins add all the sweetness I thought it needed, but for me, coconut adds a little more sweet that is a richer flavor. The cinnamon and vanilla really serve to pull the whole combination together so that the flavors work well with each other. If you like softer granola, just make sure to keep an eye on it so you can pull it out when it gets to the right consistency. If you like crunchy granola, leave it in for the full 20 minutes and then let it sit out for an hour or more to get more crunchy.
- 2 cups quick oats
- 2 cups old fashioned oats
- 1 Tbsp cinnamon
- 1 cup raisins
- 1 pinch salt
- 1/2 cup shredded coconut unsweetened
- 1 1/2 tsp vanilla
- 1/4 cup butter melted
- 1/4 cup honey
- Preheat the oven to 350 degrees F.
- In a large bowl, combine all the ingredients in a large bowl. Mix well.
- Spread the granola onto a baking sheet and bake for about 20 minutes, or until golden brown.
Entire recipe makes 12 servings
Serving size is about 1/2 cup
Each serving = 9 Smart Points/6 Points
PER SERVING: 215 calories; 8g fat; 4g saturated fat; 34g carbohydrates; 14g sugar; 5g protein; 4g fiber