Reviewed: Feb. 7, 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.

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Reviewer:

Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Herndon, Virginia, USA

Reviewed: Oct. 29, 2011

This was amazing. Who would have thought something so easy could be so good. A winner with the entire family - quite a feat in my household

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3 users found this review helpful

Reviewer:

PACEZOO2000

Reviewed: Oct. 5, 2011

This granola is great and very simple to make! Our almost three-year-old daughter and I had fun working on this together. I made three substitutions: Instead of spelt flour: used whole wheat flour, instead of Canola oil: used EVOO, and instead of maple syrup: used molasses. Also, we added 2 tsp of vanilla and 3 Tbs of wheat germ. Delish and nutrish!

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Reviewer:

ToLiveIsChrist

Reviewed: 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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4 users found this review helpful

Reviewer:

AUTUMNFIRE71

Reviewed: Aug. 2, 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!

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7 users found this review helpful

Reviewer:

mostlymango

Reviewed: 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.

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9 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Jul. 8, 2011

Love that I can make granola low fat!!! This was a great, easy recipe that would be wonderful with a variety of dried fuits and/or nuts. I chose to use dried cranberries and the tartness was a nice compliment to the sweet granola. I really enjoyed using this in my yogurt and berry parfaits.

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3 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: 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.

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5 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 1, 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.

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8 users found this review helpful

Reviewer:

blackscrapcat

Reviewed: 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!

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10 users found this review helpful