Lemon Thyme and Ginger

Low Fat Winter Fruit Granola

March 6, 2016 | By

Low Fat Winter Fruit Granola

Serves 24, 1/2 cup servings
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast
From book Bob Green's Best Life Diet
A delicious low fat granola lightly adapted from Bob Green's Best Life diet. Serve with breakfast, a healthy snack, or sprinkle on ice cream for extra crunch.


  • 4 cups rolled oats (not quick rolled oats)
  • 1/2 cup unprocessed wheat bran
  • 2 Tbl canola oil (or other light tasting oil)
  • 1/3 cup real maple syrup
  • 1/4 Tea almond extract
  • 1/4 cup slivered or sliced almonds
  • 1/2 cup dried fruit of your choice (ie: apricots, apples, pears- chopped into 1/4 inch pieces)
  • 1/4 cup dried cranberries
  • 1/4 cup dried dates (chopped into 1/4 inch pieces)
  • 2 Tbl crystallized ginger


Preheat oven to 325 degrees F.
Spread the rolled oats and wheat bran onto a large baking sheet. Make sure the oats and wheat bran are thoroughly mixed together. The baking sheet should be large enough for the oats and bran to cover the whole sheet evenly. My sheet pan is roughly 12" x 16" long.
In a small saucepan over medium heat, combine the canola oil, maple syrup, vanilla extract and almond extract. Stir until evenly mixed together. Heat the maple syrup mixture until it begins to bubble. Turn off the heat then pour the syrup mixture evenly over the oats and wheat bran. Using clean hands, mix the oats with the syrup until it is evenly coated.
Put the baking sheet with the syrup coated oats in the oven and bake for 10 minutes. Take the baking sheet out of the oven and add the almonds. Stir them into the rolled oats mixture with a wooden or large spoon, being careful not to burn your hands. Place the baking sheet back in the oven and continue to bake for about 5 minutes, stir the almond oat mixture again, and continue to bake until the almonds are lightly toasted. About 10 minutes total time.
Take the baking sheet out of the oven and stir in the chopped dried fruit, cranberries, and chopped dates. Put the baking sheet back into the oven and bake about 5 minutes more or until the dates are crisp.
Remove the pan from the oven and stir the mixture while still on the baking sheet. Let the granola cool for about 5 minutes then stir the mixture again. Let the granola rest on the baking sheet until it is completely cool.

Store the granola in an air tight container for up to 3 weeks.


If you do not have crystallized ginger you can substitute with finely diced fresh ginger. Put the diced fresh ginger into the sauce pan with the syrup, oil, vanilla and almond extracts. Then heat to just before bubbly and continue with the recipe. The almond extract and the ginger are the secret ingredients in this granola. They add a lot of flavor without adding a lot of extra calories.

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