Light Fruit and Nut Granola Recipe - Allrecipes.com
Light Fruit and Nut Granola Recipe
  • READY IN hrs

Light Fruit and Nut Granola

Recipe by  

"A delicious granola without the fat can be made with spelt, flax seeds, and pecans!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
  3. Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2008

I love this granola! It's delicious. I didn't have the spelt flour so I used ww pastry. Only had sugar free pancake syrup so I used that for the maple syrup. Turned out perfect, thanks!

 
Most Helpful Critical Review
Feb 07, 2012

I didn't have any applesauce, so I used a 1/4 c (total) of canola oil- and I'm pretty sure that's why it didn't come out as sweet as I would have expected. It also burned slightly, but that was my oven's fault. :) I will try again with the applesauce, but as it was it was just okay.

 

18 Ratings

Jul 27, 2011

I totally appreciate a recipe that can cut fat yet doesn't sacrifice much, if anything. This recipe fits that bill. There is a subtle difference between this and one that uses more oil and boils a syrup first, but it's not a 'step down' kind of difference. This one won't 'chunk up' because of that and seems a little drier, but has so much flavor! I was skeptical that the applesauce would produce a crisp granola, but it worked! Very crisp. Must be the flour that helps it along. I used 1/2 whole wheat and 1/2 ground flax to make up for the spelt flour I didn't have. I also left out the maple syrup I didn't have and this was plenty sweet. I added in almonds for the pecans, and dried blueberries for the apricots(topped with a few fresh for the photo). Fyi, this makes about 4 cups. Thank you so much for the recipe. It will be made often in this kitchen.

 
Oct 30, 2008

This recipe has great potential, but something was missing. I made it with the spelt flour, cut the amount of brown sugar in half, subbed raisins for apricots and almonds for half of the pecans. I also used molassas instead of some of the maple syrup. It was tasty, but needed something else. I added a little salt and will use less flour next time, as well as add some vanilla. Thanks for a good base recipe!

 
Aug 03, 2011

It was SO GOOD. I didn't have apricots, spelt, or flax, so I substituted dried cranberries, whole wheat flour, and wheat germ. Except I completely screwed up and put in 1/2 cup of wheat germ instead of just three tablespoons. But it turned out incredible! The biggest problem I had in the past with making granola was that I couldn't get any of the clusters to hold together, but this one clustered up absolutely beautifully. I'm thrilled. And can't stop eating it!

 
Apr 01, 2009

Great recipe, a favorite at our house. I generally cut the sugar in half, especially since I always quadruple the recipe for our large family.

 
Mar 23, 2011

Yum! I didn't have spelt ....so I upped the ground flax seed to 1/2c.....added walnuts and sliced almonds, chopped dried dates and dried cranberries .....used only 2tblsons each of the brown sugar and olive oil....and used pure maple syrup. Excellent in my yogurt this morning! Thanks.

 
Sep 27, 2011

This was excellent. I added dried cranberries to the mix and substituted slivered almonds for the pecans. I used about half the sugar. Otherwise I followed the recipe and it was delicious. I think next time I make it I will substitute honey for the syrup (just a preference) and add different seeds and nuts. A terrific base recipe for light and healthy granola!!

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 57.4 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 11 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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