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Lemon Plums from Chile in season at the end of winter. Recipe for low fat granola to go with homemade yogurt with lemon plums. A healthy and nutritious breakfast that the whole family with love.
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Low Fat Granola
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

An excellent granola for your daily breakfast. 

I usually have fresh ginger which I will substitute with the crystallized ginger in the recipe. Mince up a 1 - 2 inch piece of ginger and add it to the maple syrup while it is cooking.  The fresh ginger has a bright ginger bite that I love. 


Course: Breakfast
Cuisine: American
Servings: 24 1/2 cup (125 ml) servings
Author: Ginger
Ingredients
  • 4 cups (1 liter) rolled oats (not quick rolled oats)
  • 1/2 cup (125 ml) unprocessed wheat bran ( ground flax seed for a gluten free option)
  • 2 Tb canola or vegetable oil
  • 1/3 cup (78 ml) real maple syrup
  • 1/4 tsp almond extract
  • 1/4 cup (75 ml) slivered or sliced almonds
  • 1/2 cup (125 ml) dried fruit of your choice (apricots, apples, pears- chopped into 1/4 inch pieces)
  • 1/4 cup (75 ml) dried cranberries
  • 1/4 cup (75 ml) dried dates (chopped into 1/4-inch pieces)
  • 2 Tb crystallized ginger
Instructions
  1. Preheat oven to 325 degrees F.
  2. Spread the rolled oats and wheat bran onto a large baking sheet. Make sure the oats and wheat bran are thoroughly mixed together. The baking sheet should be large enough for the oats and bran to cover the whole sheet evenly. My sheet pan is roughly 12" x 16" long.
  3. In a small saucepan over medium heat, combine the canola oil, maple syrup, vanilla extract and almond extract. Stir until evenly mixed together. Heat the maple syrup mixture until it begins to bubble. Turn off the heat then pour the syrup mixture evenly over the oats and wheat bran. Using clean hands, mix the oats with the syrup until it is evenly coated.
  4. Put the baking sheet with the syrup coated oats in the oven and bake for 10 minutes. Take the baking sheet out of the oven and add the almonds. Stir them into the rolled oats mixture with a wooden or large spoon, being careful not to burn your hands. Place the baking sheet back in the oven and continue to bake for about 5 minutes, stir the almond oat mixture again, and continue to bake until the almonds are lightly toasted. About 10 minutes total time.
  5. Take the baking sheet out of the oven and stir in the chopped dried fruit, cranberries, and chopped dates. Put the baking sheet back into the oven and bake about 5 minutes more or until the dates are crisp.
  6. Remove the pan from the oven and stir the mixture while still on the baking sheet. Let the granola cool for about 5 minutes then stir the mixture again. Let the granola rest on the baking sheet until it is completely cool.
  7. Store the granola in an air tight container for up to 3 weeks.
Recipe Notes

If you do not have crystallized ginger you can substitute with finely diced fresh ginger. Put the diced fresh ginger into the sauce pan with the syrup, oil, vanilla and almond extracts. Then heat to just before bubbly and continue with the recipe. The almond extract and the ginger are the secret ingredients in this granola. They add a lot of flavor without adding a lot of extra calories.