Homemade Granola

I love granola but I have to be careful because most granola contains coconut and I'm allergic to coconut. So I make my own, which is probably better for me since I can control the amount of fat and sugar I add to it.

Dena's Granola

4 1/2 cups old-fashioned rolled oats
3 cups raw nuts (I use a combination of almonds, pecans, sunflower, and pumpkin seeds)
1/2 Tbsp wheat germ
1 1/2 tsp cinnamon
1 tsp salt
3/4 cup unsweetened applesauce
2 Tbsp canola oil
1/4 cup honey (I use local flavored honey)
1/3 cup brown rice syrup (found in the natural health food section at the store)
3/4 cup brown sugar
2 cups dried fruit (I like cranberries, apricots, raisins, and figs)

Preheat oven to 325 degrees with oven racks in the upper and lower thirds of the oven. Spray two baking sheets with non-stick cooking spray. I line my baking sheets with parchment paper because it is easier to scoop the granola into a container after it bakes and has cooled down.

In a large bowl, combine the first six ingredients. In a separate bowl, combine applesauce, oil, honey, brown rice syrup, and brown sugar. Stir well to dissolve brown sugar. Combine liquids with dry ingredients and stir well making sure the dry ingredients are well coated.

Divide the granola evenly onto the two baking sheets and bake for about 35 - 40 minutes, depending on how crunchy you like your granola. I like mine a light golden brown because I find it is too crunchy after it cools.  I stir mine about every 10 minutes to ensure it browns evenly.

Remove the granola from the oven and place onto cooling racks. Using my hands, I stir the granola periodically as it cools to keep it from sticking. Once it is cooled, place into an air tight container (I use ziploc bags) and store in the refrigerator. Mine doesn't last very long, but it will keep in the refrigerator for a couple of months.

A note about brown rice syrup... This has a mild sweetness and is an excellent substitute for sugar because it it doesn't cause your blood sugar level to spike and it is allergen free.

We use ours in yogurt, as a topping on ice cream, and as a breakfast cereal. Hope you like my version of Granola.