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Nutrition Facts
Serving Size 56 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 12%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 0 mg 0%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 10%
Sugars 21 g
Protein 3 g
Vitamin A 2% Iron 6%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crunchy Cinnamon Granola

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/3 cup(s) Hill Country Fare Apple Jelly
2 Tbsp unsalted butter
1/2 Tsp H-E-B Ground Cinnamon
1 cup(s) H-E-B Old Fashioned Oats
2/3 cup(s) sliced almonds
1 cup(s) H-E-B Raisins
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Instructions

1
Heat oven to 325°F.
2
Set a 9 x 13-inch baking dish aside.
3
Combine jelly and butter in a large microwave safe bowl.
4
Microwave on high power for 1 minute until jelly and butter are melted; stir to combine.
5
Add cinnamon, oats, almonds and raisins and toss to coat.
6
Spread mixture evenly in the baking dish and bake for 20-25 minutes.
7
Mix oats twice on baking sheet while baking.
8
Spread mixture on a sheet of foil to cool.
9
Once cool, place in a plastic bag or container.

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