Baking Bit - Homemade Granola

Baking Bites is one of Twin Tables favorite blogs to visit. This blog is a culinary fountain of recipes, gadgets, knowledge, and fellow blogger yum. It is always fun to relax and just read, but every once in awhile an item inspires. That was the case recently when Baby A scrolled across a recipe for homemade granola. We have both tried our hand at making granola and have been pleased with the results, but this recipe was different. The granola was low-fat AND still crunchy, a feat the talented Twin Table chefs had yet to accomplish. Being fanatics about healthy living and cereal consumption, this recipe was worth a shot. And we followed it without changing it in the slightest. Ok, so we left out the nuts, but that is because they aren't our favorite, but other than that we baked as directed. The result? Delicious! Baking Bites bit right. The granola manages to be crunchy and delicious and low-fat. We used a combination of peaches, apricots and golden raisins. Holds up in milk, fabulous over yogurt. Our only complaint is that it got chewy after a couple of days. However, a quick second bake in the oven brought back the crispness and the entire batch disappeared quickly. This is one recipe two cereal fanatics will make again and again.

Mix-n-Match Applesauce Granola

3 1/2 cups rolled oats

2 cups puffed rice cereal'

1 tsp ground cinnamon

1 tsp ground ginger

pinch ground cardamom

3/4 tsp salt

3/4 cup brown sugar

3/4 cup plain applesauce

1/4 cup maple syrup or honey

1 tsp vanilla extract

up to 1 1/2 cups chopped nuts

up to 1 cup dried fruit

Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.

In a large bowl, combine oats, puffed rice cereal, and spices. In a medium bowl, whisk together sugar, applesauce (do not use chunky applesauce), maple syrup and vanilla. Pour wet ingredients into dry ingredients along with chopped nuts and stir to combine. Spread on prepared baking sheet(s) in an even layer.

Bake for 30 minutes, then turn over the granola carefully using a large wide spatula, and bake for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done. Cool on pan or on a wire rack. Break granola up as desired and stir in dried fruit. Store in an airtight container.

Nut suggestions: almonds, walnuts, pecans, hazelnuts, cashews, macadamia nuts, pumpkin seeds, etc

Dried fruit suggestions: cranberries, raisins, apricots, cherries, blueberries, raspberries, etc.

Makes about 8 servings, more depending on add-ins.