LIGHTLY SWEETENED and sweetly spiced, this reduced-fat granola is a cashew lover’s delight. Evaporated skim milk provides the moisture that oil provides in more traditional recipes.
MAKES ABOUT 6 CUPS
INGREDIENTS
- 2 cups rolled (old-fashioned) oats
- 1½ cups raw cashew pieces
- 1 cup rolled barley or wheat flakes (available in natural food stores)
- 1 cup raw or toasted wheat germ
- ¾ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- Pinch of nutmeg
- ¾ cup evaporated skim milk
- 2 teaspoons pure vanilla extract
- 1 cup dried cherries, berries, raisins, or currants
INSTRUCTIONS
- Preheat the oven to 300°F. Line a large shallow roasting pan with parchment paper.
- In a large bowl, combine the oats, cashews, barley, wheat germ, brown sugar, cinnamon, salt, ginger, allspice, and nutmeg.
- In a large glass measuring cup, combine the evaporated milk and vanilla. Pour into the oat mixture and mix well. Spread out in the pan.
- Roast for 45 to 50 minutes, until the granola is golden, stirring occasionally for even cooking. Do not let the granola get too dark, and stir frequently during the final 15 minutes to prevent scorching the granola at the sides of the pan.
- Transfer to a large bowl to cool completely. Stir in the dried fruit.
- Store in an airtight container. This will keep for about 1 month at room temperature or for about 6 months in the refrigerator.
