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To prepare granola: Preheat oven to 325°F. Lightly coat a 13-by-9-inch baking pan with cooking spray; set aside. Combine oats, bran cereal, wheat germ and almonds in a medium bowl. In a small bowl, stir together applesauce, honey and cinnamon.
Pour applesauce mixture over cereal mixture; use a wooden spoon to mix well. Spread granola evenly in prepared pan. Bake for about 25 minutes or until golden, stirring occasionally. Carefully stir in dried berries and cherries. Bake for 5 minutes more. Remove from oven and spread on foil to cool. Increase oven temperature to 450°F.
To prepare gratin: Combine nectarines, blueberries and orange liqueur (or orange juice) in a medium bowl; toss to coat. Spoon fruit into 6 gratin dishes or casseroles (12 to 16 ounces each). Sprinkle with brown sugar.
Bake for 7 to 8 minutes or until fruit is warmed and most of the sugar is melted. Sprinkle 1/4 cup granola over each gratin. ( Cool the remaining granola completely and store in an airtight container for up to 2 weeks.) Serve immediately.