Now that school is back in swing and mornings can be a little hectic, granola is a whole-grain, healthy and quick {not to mention delicious} way to start your day.  Yes, you can grab a bag or a box at any store, but I promise, once you try this homemade recipe you’ll never want to go back to the box!  Don’t worry, it is easy to make and there is plenty to last {unless of course you just leave a jar on the counter to snack on- then it will disappear fast!}  But hey, a healthy snack food is what you want, right?

Although this mix has lower fat than most of the store-bought varieties and has wheat germ for added nutrition, it is packed with delicious fresh flavors {especially the toasted pecans-my fav}.    Eat it with milk like a cereal, serve it with yogurt, or just keep it as a fabulous snack- you’re going to love it!

This recipe is adapted from the recipe used at Sundance Ski Resort, Utah.  We’ve added dried blueberries rather than raisins, but suit yourself – mix and match any nuts and dried fruits.

Since you’ll get about 7 cups of granola,  you’ll have plenty to share.  A homemade jar of wholesome granola is perfect for gift giving.  Use it for a wonderful hostess gift, teacher gift, or think of the upcoming holidays!

Blueberry and Toasted Pecan Low-Fat Granola

Ingredients:

2/3 cup sliced almonds
2/3 cup pecans, coarsely chopped
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats
1 cup wheat germ
1/2 teaspoon cinnamon
1/4 cup honey
1/3 cup pure maple syrup
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cup dried blueberries

Directions:

Preheat oven to 275 degrees.

In a large bowl, toss the almonds, pecans, sunflower seeds, oats, wheat germ and cinnamon.

In a small sauce pan, combine the honey, maple syrup, molasses and oil and warm over low heat.  Drizzle the mixture over the nuts and oats and toss until evenly coated.

Spread the granola on a large baking sheet and bake for about 40 minutes, stirring every 10-15 minutes, until the grains and nuts are nicely toasted.

Let the granola cool, then stir in blueberries.  Store in and air-tight container for up to one month.

Recipe adapted from Food and Wine, January 2003