Whole Wheat Cinnamon Rolls

I’ll admit it. I am not much of a bread or yeast cook. I’m usually too busy (or too scared). When I recently came across these awesome Whole Wheat Cinnamon Rolls from Cooking Light Magazine, I had to try them. For 209 calories, 3.7 grams of fat, 5.1 grams of protein, you can enjoy an amazing lightened-up Cinnamon Roll. They weren’t difficult to make, just more time-consuming than most of my typical recipes. However, they were definitely worth the work, and everyone loved having homemade Cinnamon Rolls at their fingertips. I think I really impressed the family with these (especially the kids).

Note: Thank you to Cooking Light for permission to share this recipe on my site

Power House Granola

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I’m obsessed with granola. I really try not to have it in my house because when I start eating it I cannot stop. I have developed various granola recipes for many different food magazines, but when one of my subscribers, Erica, asked me for a recipe, I went back to the drawing (or cooking) board. I wanted this recipe as low-fat and healthy as possible, and I think I did a good job because my 3 kids (under the age of 11) even devoured the entire container.

 

By the way, I did photograph, style and prop this photo all on my own. I get a lot of questions via email asking me do I really do all of this, so the answer is, yes.


Power House Granola

Prep: 10 minutes

Cook: 25 minutes

Yield: About 5 cups (serving size: about 1/2 cup)

Ingredients

2 1/2 cups  regular oats

1/3  cup  flaxseeds

1/2  cup  chopped walnuts

1/2  cup  almonds

1/3 cup sunflower seeds

21/2  teaspoons  ground cinnamon

1/2  cup  orange juice

1/2  cup  honey

1/3  cup  packed brown sugar

1  teaspoon  canola oil

1  teaspoon  vanilla extract

Cooking spray

1/3  cup  dried berry mix (cranberries, cherries, blueberries)

Preparation

1. Preheat oven to 300°.

2. Combine first 6 ingredients in a medium bowl.

3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.