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By curbing the quantity of honey and removing sugar, this granola become less like dessert and transforms into ideal clusters for snacking, topping yogurt, or sprinkling on smoothies. With the help of Prune Juice Concentrate, which coats grains and nuts better than brown sugar, the oats obtain an even golden-brown appearance.
Yield: 10 servings
60 g / 1/4 cup vegetable oil
60 g / 3 tablespoons honey
40 g / 2 tablespoons Prune Juice Concentrate
2 g / 1/2 teaspoon salt
250 g / 2 1/2 cups old-fashioned rolled oats
140 g / 1 cup whole almonds (raw)
20 g / 1/4 cup unsweetened shredded coconut
Preheat the oven to 325F [165C]. Lightly oil a [46-by-33-cm/ 18-by-13-inch] half-sheet pan.
In a large bowl, whisk together oil, honey, prune juice concentrate, and salt until the oil is incorporated. Stir in oats, almonds, and coconut until evenly coated.
Pour the oat mixture onto the prepared pan, shaping the oats into a rectangle approximately 2.5 cm [1 inch] high, pressing it into the pan with the back of a spoon.
Bake, rotating the pan halfway through, for 30 minutes. Let cool for 10 minutes. Break the pieces into chunks, return to the oven, and bake until evenly browned, about 10 minutes. Cool completely.