I did my research on the Internet. Most granola recipes that came up from Google had several things in common: oil, butter, sugar, molasses (i.e. more sugar). Why was this necessary? Granola has become synonymous with "health freak" in our society, but could it be that this was a misnomer? I mean, surely any "health benefits" one garnered from eating the good oats and nuts would be negated by the fat and sugar.
So I did some more research, and after tweaking a few recipes, I came up with a recipe for granola that does not use oil whatsoever. Eureka!
Recipe adapted from the New York Times:
Yield: 8 servings (1/2 cup size)
- 3 cups of rolled oats (I had no problem using quick cooking, though some people don't advise it, and feel free to substitute some other grains if you don't have enough; for example, I used about a 1/2 cup of Grape Nuts cereal for added crunch with 2-1/2 cups of oats)
- 1 cup of mixed nuts and seeds (basically whatever I had around, some pecans, almonds, and sunflower seeds)
- Cinnamon and nutmeg to taste
- 1/2 cup of dry shredded coconut (sweetened or unsweetened)
- Dash of salt
- 1/4 cup to 1/2 cup of maple syrup (I used sugar free syrup, plus a few packets of Splenda to taste. Using sugar free syrup surprisingly still resulted in a crunchy granola, so have no fear!)
- 1/2 cup dried fruit (I prefer raisins and craisins)
2) Remove pan and add dried fruit. Allow pan to cool on a rack, stirring occasionally until granola reaches room temperature. Keep in sealed container in fridge; it will last forever this way.