| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Grains, Eat-lf mail, Low fat |
20 |
Servings |
INGREDIENTS
| 3 |
c |
Regular oats; uncooked |
| 1/2 |
c |
Sliced almonds |
| 1 1/4 |
c |
Honey |
| 1/2 |
c |
Nutlike cereal nuggets |
| 1 |
tb |
Margarine; melted |
| 1 |
ts |
Ground cinnamon |
| 2 1/2 |
c |
Flaked whole-grain wheat cereal with almonds |
| 1/2 |
c |
Dried cranberries |
| 1/2 |
c |
Dried tart cherries |
| 1/2 |
c |
Dried banana chips |
INSTRUCTIONS
Combine oats and almonds, and spread the mixture evenly in a 15 x 10-inch
jelly-roll pan. Bake at 325 degrees for 15 minutes or until toasted, and
set aside.
Combine honey, cereal nuggets, margarine, and cinnamon in a large bowl. Add
the oat mixture, and stir well. Spread honey-oat mixture evenly into
jelly-roll pan. Bake at 325 degrees for 20 minutes or until dry. Let cool;
break into large pieces, and set aside.
Combine the whole-grain wheat cereal and dried fruits in a large bowl, and
stir in honey-oat mixture pieces.
Yield: 20 servings (serving size: 1/2cup).
Store granola in an airtight container. Serve with skim milk.
NOTES : Cal 246.9, Fat 7.2g, Carb 44.5g, Fib 4.5g, Pro 6.5g, Sod 9mg, CFF
24.2%.
Recipe by: Cooking Light, Nov/Dec 1994, page 196
Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@reggie.com> on
Sep 18, 1997
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