- 4 cups low-fat packaged raisin granola
- 1/2 cup dried cranberries
- 1/3 cup dried blueberries
- 1/4 cup slivered blanched almonds
- 2 tablespoons light brown sugar
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 2 tablespoons fresh orange juice
- 2 tablespoons maple syrup
- 2 tablespoons canola oil
- Preheat the oven to 325 degrees F and set out a shallow baking pan with sides, about 10 x 15 x 1 inches. In a large bowl combine the granola, dried cranberries and blueberries, almonds, sugar, and the sunflower and sesame seeds.
- In a measuring cup whisk together the orange juice, maple syrup, and oil. Drizzle this mixture over the dry ingredients. Toss well.
- Spread in a single layer in the pan. Bake until slightly crisp and lightly browned, about 25 minutes. Stir every 10 minutes to ensure even browning.
- Remove from the oven and let cool. Serve with low-fat vanilla yogurt or nonfat milk. This can be stored in an airtight container at room temperature for up to 2 weeks.