Saturday, September 15, 2012



  • 3 cups rolled oats (not instant)
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. 
  3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
  4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more. 
  5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 
  6. Add 1/2 cup of dried fruit and toasted nuts or seeds to the baking sheet, if desired, and toss to combine. Store the granola in an airtight container for up to 2 weeks. 

This is excellent with lowfat vanilla yogurt!  I like to layer yogurt, berries, and granola for a great, healthy snack, and it has become my favorite lunch to take to work!