The fridge is still stuffed with leftovers, but after turkey and dressing, chicken and dressing, casseroles, pies and premature Christmas cookies, it’s time for a little Thanksgiving Detox. Especially before the sausage balls start rolling in.
Tonight, I’m having this Low-Fat Winter Fruit Granola for dinner. The perfect balance of crunchy and chewy, with toasted oats, wheat bran, pecans, dried apples, dried cranberries, chopped dates and crystallized ginger all flavored with maple syrup and vanilla and almond extracts. The entire six-cup recipe has only two tablespoons of canola oil – the same amount you’d get as a “contact fat” just sniffing the fried onions on top of the green bean casserole.
I used the dried fruits and nuts left from my Tuesdays with Dorie experiments, so feel free to use what you have on hand. This granola will keep in an airtight container for up to a month.
Low-Fat Winter Fruit Granola
Adapted from Bob Greene’s “The Best Life Diet”
Makes 24 1/4-cup servings
- 4 cups regular rolled oats
- 1/4 cup unprocessed wheat bran
- 2 tablespoons canola oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sliced almonds
- 1/2 cup chopped dried pears or apples
- 1/4 cup dried cranberries
- 1/4 cup chopped dates
- 2 tablespoons chopped crystallized ginger
- Preheat the oven to 325 degrees F.
- Combine the oats and bran on a large baking sheet.
- In a small pan over medium heat, stir in the canola oil, maple syrup, vanilla and almond extract. When the mixture begins to bubble, pour it over the oat mixture and mix well.
- Bake for about 10 minutes. Add the almonds and stir the mixture thoroughly. Continue to bake until the oats and almonds are lightly toasted, about 10 minutes more, stirring again halfway through.
- Stir in the rest of the ingredients.
- Bake until the oats are crisp, about 5 minutes longer. Remove the pan from the oven, and stir the mixture. Let the granola cool for 5 minutes, the stir again.
Storage: When the granola is completely cool, you can store it in an airtight container for up to 4 weeks.
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hmmm…I could use this regime but oddly, I’d rather eat a chocolate bar.
I am having a love affair with muesli right now, which is like granola’s uglier little sister. You really can’t go wrong with grains, nuts, fruit, and milk. YUM.
This looks great – low in fat without sacrificing the taste. I make a granola that I love but it is essentially a cookie in cereal form. Thanks!
This looks very good and very healthy. I would have to leave out the wheat bran, but it would still be good.
Ah, my detox starts tomorrow! (No, really, I’m not just saying that in a ‘the diet’s tomorrow’ sort of way, haha). This looks amazing!
I am eating homemade granola bars with my coffee for breakfast today. Way too much consumption of mashed potatoes, stuffing, cheesecake and sugar cookies over the last 5 days!
I haven’t made granola in quite a while. I think it’s time for a comeback! And I love that there’s only 2 tbsp of oil in this.
This looks so so good. And, I might could even do this! Indeed, I believe I could. And it would coordinate so well with MY cleanse!
This looks great! I love granola, but have been turned off by how unhealthy it is, so I’ll have to try this version!
I’ve never used maple syrup in mine… but I make granola all the time. Looks completely yummy. I bet it hit the spot.
~Cat
I would love some of this…I’m totally with you on the detox. I’m so with you on the detox.
i love munching on granola during the winter months-especially with a cup of vanilla yogurt. and this looks absolutely fabulous-can’t wait to try out the recipe!
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