Have you ever tried making your own granola at home? Well, I tested a great recipe this weekend and let me tell you once you make this at home, you will NEVER want to get that pre-packaged stuff again. Not only is it extremely economical to make your own, but you can control what goes in it.This recipe is from Cooking Light magazine  special edition entitled "Recipe Makeovers"
Give this recipe a shot you wont be disappointed and it's so easy to make!

Molasses Almond Granola

2 cups of regular oats (not quick cooking)
1/2 cup of sliced almonds
1/2 teaspoon of kosher salt
1/4 teaspoon of cinnamon
1/3 cup of raisins
1/4 cup of dried cranberries
2 tablespoons of sugar
3 tablespoons of molasses
3 tablespoons of canola oil
1 1/4 teaspoons of vanilla extract

1.Preheat oven to 325F.

2. Combine first 3 ingredients in a food processor, pulse 10 times or until coarsely chopped. Combine oat mixture, salt and cinnamon in a medium bowl, toss well. Spread oat mixture on a baking sheet and bake at 325 for 20 minutes or until lightly browned. stirring occasionally. Remove mixture from baking sheet, stir in raisins.
3. Cover a baking sheet with parchment paper, coat paper with cooking spray. Combine cranberries, sugar, molasses, canola oil and vanilla extract in a small saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring frequently. Pour the cranberry mixture over the oat mixture, tossing to coat. Spread the granola evenly on prepared baking sheet. Bake at 325 for 15 minutes or until the mixture is lightly browned. Remove the granola from the oven and cool completely. Break into small pieces. Store the granola in an airtight container in the refrigerator for up to 2 weeks. Yield 3 cups. (Serving size 1/3 cup)

Calories: 214 Fat 8.8 grams Protein 4.5 grams Carb 314grams Fiber 2.9 grams Chol 0mg
Iron 1.7 mg Sodium 133mg Calc 5.3 mg