looking for a low fat, home made granola
Several years ago, I had a recipe for home made granola that was made with dried fruit and oats. It didn't use a lot of oil and I think that pureed prunes or other fruit was used to make it stick together.
Would anyone have a low fat recipe for granola that they like and can share?
The recipe on the back of the Silver Palate (red box) oatmeal is so great. Definitely low fat but not necessarily low calorie (lots of maple syrup). I don't include the dried fruit as I've found it gets burnt during the baking. I add extra nuts, some ground flax and wheat germ to help the nutritionals.
This is the one I use, adapted a bit from a Nancy Silverton recipe. It never comes out quite the same twice, because each time I use a different mix of grain flakes, nuts, dried fruit, etc. I keep it in the refrigerator to prevent it from going rancid since I'm the only one who eats it (my husband and the cats aren't fans).
1/2 c. oil
1 c. honey
1 tablespoon vanilla
1 heaping teaspoon cinnamon
1/2 heaping teaspoon ground cloves
5 c. oatmeal or other grain flakes, wheat germ, oat bran, etc.
3 to 4 c. total of any of the following:
wheat germ, oat bran, pecans, almonds, walnuts, coconut, pumpkin seeds, sesame seeds, cashews, etc.
Mixed dried fruit
Heat oil and honey, vanilla and spices together in a saucepan until warm. Toss grains and nuts together in bowl. Pour honey mixture over dry ingredients and toss to mix well. Spread in 2 greased half sheet pans. Bake at 275 degrees for 1 hour or until brown. Stir every 20 minutes. Cool and store. Be sure to stir granola as it cools or it will become a slab! Mixture will become crunchy as it cools. When cool, stir in dried fruit.
p.s. If you want to try the prune method to reduce the fat a bit, I would cover prunes in boiling water, soak for an hour, then puree. You could replace 1/2 the oil with this (use 1/4 cup oil and 1/4 cup prune puree).
I use Deborah Madison's recipe with a few alterations. It is low fat and pretty low in sugar:
6 cups flaked or rolled grains ( I use a combo of rye flakes, oat flakes and steel cut oats)
1 cup chopped nutes
1 cup wheat germ
1 tsp nutmeg
1 tbsp cinnamon
salt to taste
1 cup raisins ( I mix it up with some raisins, dried apple, apricot, cranberries etc)
1/2 cup canola oil (which she says you can omit if you like)
3/4 cup honey, golden syrup, or maple syrup (I use brown rice malt syrup as it is lower GI)
I just mix it all up and bake in a 300 degree oven on cookie sheets stirring a coupld of times throughout so it toats evenly.
I put way more dried fruit and nuts since I like using those to sweeten rahter than the syrup so I also reduce the amount of syrup she calls for.
This is a recipe from Libby's I have used many, many times. I don't know if you'd exactly call it low-fat, but certainly lower-fat than most granolas since it doesn't have much oil. The pumpkin pie mix makes up for that. I don't love coriander so I omit it and always throw in some dried cranberries when it's finished baking. I also just pile it all into one big jelly roll pan (lazy!). As with all granolas, you can just add and take away whatever you want.
PUMPKIN SPICE GRANOLA
3 cups old-fashioned oats
1 cup pecan pieces
1/2 cup sliced almonds
1/2 cup pumpkin pie mix
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons packed light brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
Spread oats onto a 15-by-10-inch jelly-roll pan. Toast in preheated 325-degree oven for 20 minutes, stirring at 10-minute intervals. Reduce oven temperature to 250 degrees. Pour toasted oats into large bowl. Add pecans and almonds; set aside. In medium bowl, blend pumpkin pie mix, honey, oil, brown sugar, vanilla, cinnamon, ginger, nutmeg and coriander. Pour over oat mixture. Using two forks, toss to coat. Divide mixture equally between 2 jelly roll pans, spreading to make a thin layer. Bake in 250 degree oven 30 minutes, stirring at 10-minute intervals. Cool. Store in airtight container.
This is a very good recipe. I left out the coriander and next time I will cut down on the ginger a bit. I never thought it would crisp up with the pumpkin puree and the small amount of fat, but it surely did. I pressed down on the mix with a flat spatula after the last baking, before mix cooled. This gave me some nice chunks when I broke it up later, not just individual pieces of oats. I might also try it subbing apple butter for the pumpkin, and add some flax. I used brown rice syrup instead of honey; it has a lower GI but still plenty sweet.