Dried apples, cranberries and raisins are a tangy combination in this crunchy oat granola.
Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
Combine oats, sunflower seeds and salt in a large bowl. Drizzle with apple-juice concentrate, maple syrup and oil; toss until evenly moistened. Spread on prepared baking sheet.
Bake granola until light golden and crisp, 30 to 35 minutes, stirring every 5 minutes. Remove from oven and transfer to a bowl. Toss with dried apples, raisins and dried cranberries. Cool completely.
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freezer for two months.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
1 starch, 1 fruit, 1/2 other carbohydrate, 1 fat