On our recent trip to an Amish community, I bought what they called "Sunrise Granola" and it was the best I'd ever tasted. I eat Greek Yogurt for breakfast every morning and I love to sprinkle a couple tablespoons of granola on top and theirs was perfect. I could tell that it was made with butter and it was in small pieces, very brown and toasty.
Once it was gone, I decided to try to make a lowfat version that was the same texture. I have a different lowfat granola recipe (posted on the blog in the past) and I have a delicious high calorie recipe, but I wanted something that tasted good and was in small pieces for topping yogurt. I didn't take pictures as I made it because I didn't think it would taste as good as it does!
With very few ingredients, it has the crunch and the chewy sweet that I was looking for and no fat added. You can adjust the ingredients to your own liking. Use a little more syrup/brown sugar if you want it more coated, use a different dried fruit or even substitute nuts for seeds. I really think the secret was in getting it nice and lightly browned. I will still buy the Amish granola when I visit Arthur, but for every day this version is much healthier!
Easy Low Fat Granola
4 cups oats (I used quick cooking in the big round box)
1 cup sunflower seed/pumpkin seed mix (I used salted)
½ cup brown sugar packed
½ cup real maple syrup
1 cup raisins
In large bowl combine oats and seeds. In a small saucepan, combine brown sugar and maple syrup and bring to a boil. Pour over oat seed mixture and mix well. Pour onto greased cookie sheet and bake about an hour at 300 degrees. I checked mine often and stirred the edges as they turned brown into the middle. I judged the cooking time by the color of the mix, not wanting it to burn but still wanting a brown and toasty flavor.
Remove from oven and fold in raisins, let cool. Keep in airtight container or Ziploc bag. It freezes very well.
I thought I'd share this sunrise photo from a few days ago.
Sometimes the sky is truly a work of art.