Double Oat Granola
Submitted by happyzhangbo
Double oat granola bakes rolled oats, oat bran, and wheat germ with pecans and dried fruit, sweetened with honey and applesauce instead of heavy oil. A crunchy, high-fiber, low-fat breakfast you can make ahead.
YIELD
12 servingsPREP
8 minCOOK
50 minREADY
58 minThe double in double oat granola comes from pairing rolled oats with toasted oat bran, then folding in wheat germ for a third hit of nutty, fiber-rich grain. That trio is what gives this batch its hearty crunch and keeps it firmly in healthy-breakfast territory.
What’s clever is the binder. Instead of drowning the oats in oil, this recipe leans on unsweetened applesauce and a little honey, so you get clusters and gentle sweetness without the grease. A spoon of oil and a pinch of cinnamon carry the warmth.
Two details matter for texture. Stir the pan every 10 minutes as it bakes so the granola browns evenly instead of scorching at the edges. And hold off on the dried cranberries, cherries, and blueberries until after baking, so they stay chewy rather than turning into hard little pebbles.
Cool it fully on foil before storing, since that’s when the crunch sets in.
Pro Tips
- Spread the granola in a thin, even layer so it toasts rather than steams.
- Let it cool completely before breaking it up; warm granola is soft and only crisps as it cools.
- Store in an airtight container for up to 2 weeks, or freeze it for longer.
Variations
- Turn it into Oat ‘n’ Honey granola bars: bind 3 cups of the granola with flour, egg, honey, oil, and apple pie spice, press into a pan, and bake until golden at the edges.
- Swap the pecans for almonds or walnuts, or use pumpkin seeds for a nut-free batch.
- Stir in shredded coconut or a spoonful of cocoa for a different flavor lean.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Lightly coat a 15×10×1-inch baking pan with nonstick cooking spray; set aside.
In a large bowl, stir together rolled oats, oat bran cereal, wheat germ, and pecans.
In a small bowl, stir together applesauce, honey, oil, and cinnamon.
Pour applesauce mixture over cereal mixture.
Using a wooden spoon, stir until applesauce is evenly distributed.
Spread granola evenly onto prepared pan.
Bake about 40 minutes or until golden brown, stirring every 10 minutes.
Stir in dried fruit.
Spread on foil to cool.
Store in an airtight container for up to 2 weeks.
Makes 5 cups (ten ½-cup servings)
Oat ‘n’ Honey Granola Bars: Preheat oven to 325℉ (160℃).
Line an 8×8×2-inch baking pan with foil.
Lightly coat with nonstick cooking spray.
In a large bowl, combine 3 cups Double Oat Granola, ½ cup all-purpose flour, and ¼ cup snipped dried apricots.
In a medium bowl, stir together 1 egg, ⅓ cup honey, ¼ cup cooking oil, and ½ teaspoon apple pie spice; stir into granola mixture until well coated.
Press mixture evenly into prepared pan.
Bake about 25 minutes or until lightly browned around the edges.
Cool on a wire rack. Use foil to remove from pan.
Cut into bars.
Comments
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