Coconut Almond Granola (topping For Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1990 | 1 | Servings | ||
INGREDIENTS
| 3 | T | Firmly packed light brown |
| sugar | ||
| 3 | T | Unsalted butter |
| 1/2 | t | Cinnamon |
| 1/2 | t | Vanilla |
| 1/2 | t | Salt |
| 1 | t | Freshly grated orange zest |
| 1/2 | c | Sweetened flaked coconut |
| 1/2 | c | Sliced almond |
| 1 | c | Old-fashioned rolled oats |
| 1/4 | c | Wheat germ |
INSTRUCTIONS
In a small saucepan combine the brown sugar, the butter, the cinnamon, the vanilla, the salt, and the zest and cook the mixture over moderately low heat, stirring, until the brown sugar is dissolved. In a bowl stir together the coconut, the almonds, the oats, and the wheat germ, add the brown sugar mixture,and toss the mixture until it is combined well. Spread the granola in a jelly-roll pan, bake it in the middle of a preheated 350F. oven, stirring every 5 minutes, for 10 to 15 minutes, or until it is golden, and let it cool. The granola keeps in an airtight container for 1 week. Serve the granola as a topping for fruit salad. Makes about 2 cups. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1033
Calories From Fat: 727
Total Fat: 85.2g
Cholesterol: 91.6mg
Sodium: 1294.5mg
Potassium: 924.6mg
Carbohydrates: 55.5g
Fiber: 16.4g
Sugar: 21.4g
Protein: 23g