Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Welcome Home, Newlyweds!
Classic Granola
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 15 mg
- Sodium
- 122 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 15 mg
- Sodium
- 122 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar, honey, vanilla, cinnamon and salt and stir to combine. Let cook until the sugar has dissolved, 1 to 2 minutes. Remove from the heat.
- Combine the oats and almonds in a large bowl. Add the butter mixture and toss well to coat. Spread the mixture on the prepared baking sheets in a single layer.
- Bake for 15 minutes, then stir in the raisins. Bake until crisp and golden brown all over, another 10 to 15 minutes. Transfer to a bowl. The granola will keep in an airtight container at room temperature for up to 2 weeks.
Cook’s Note
If you prefer the raisins to be less chewy, they can be added after the granola is fully cooked.
