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Better-for-You Granola

Better-for-You Granola Related:   breakfast & brunch, desserts & sweets, kid-friendly, low-fat, pareve, Shabbat, snacks, Sukkot, Tu b'Shevat, vegetarian

Prep time: 10 minutes

Cook time: 10–15 minutes

Yield: About 4 cups granola clumps

For a better granola bar option, try making one at home. This granola is “better” thanks to the additional protein and a crunchy texture from the sunflower seeds and nuts as well as whole grains and fiber from the oats. Olive oil lends mono- and polyunsaturated fats, which are a more nutritious choice and better for your heart. Want to make it a savory granola? Switch out some or all of the dried fruit for oil-cured olives. Want granola bars? Add ¼ cup honey to the original recipe, and press it down into the pan. Store in an airtight container and/or the refrigerator to extend the shelf life.


  • 3 cups old-fashioned rolled oats
  • ¼ cup sunflower seeds (optional)
  • ¼ cup nuts (optional)
  • ½ cup honey
  • ⅓–½ cup nut/sunflower seed butter
  • 1–2 tablespoons olive oil
  • 1⅓ cups chopped dates, figs, raisins, dried cranberries, dried cherries or a combination


  • Preheat the oven to 325 degrees, and spread oats onto a lined or lightly greased cookie sheet. Add nuts to the oats if desired. Toast oats in the oven for 10 to 15 minutes in 5-minute intervals. Heat honey and nut/sunflower seed butter in a pan on the stovetop over medium heat. Combine oats, olive oil and chopped dried fruit in a large bowl. Drizzle honey mixture over it and stir to coat. Transfer to a lightly sprayed or buttered 8-by-8-inch or 9-by-13-inch dish and refrigerate until hardened and cooled. When firm, break into granola clumps or cut into bars.

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