| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breakfast, Low fat, Want to try, Eat-lf mail |
22 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Regular Oats; Rolled (2 Qts) |
| 3/4 |
c |
Firmly Packed Brown Sugar |
| 1/2 |
c |
Bran; Unprocessed, Option |
| 2 |
tb |
Oil; *Note |
| 1/4 |
c |
Honey |
| 2 |
ts |
Vanilla |
| 1 |
c |
Chopped Dried Apricots; Apples, Peaches, Pears Or Prunes |
| 1/2 |
c |
Raisins; Or Dried Cranberries |
| 2 |
tb |
Chopped Crystallized Ginger |
INSTRUCTIONS
*NOTE: Original recipe used 1/4 C oil. I would not totally eliminate it...
Place half the oats, sugar, and bran in each of 2 baking pans, 10 - 15".
With your hands, crumble sugar and mix ingredeints well.
In a 1 - 2 qt pan over med heat, stir oil, honey and vanilla until bubbly.
Pour half the hot mixture into each baking pan and mix well.
Bake, uncovered, in a 350 F oven. After 10 min, stir granola mixture. If
using 1 oven, switch pan positions. Continue baking until oats are lightly
toasted, about 10 min more.
Stir in dried fruit, cranberries, and crystallized ginger, breaking up any
clumps. Bake until oats are crisp, 5 - 10 min longer. Stir. Let cool 5 min
and stir again. When cool, serve or store in an airtight container up to 1
month.
Prep and Cook Time: About 1 hr Makes: About 4 qts
According to magazine per 3/4 C serving: Cal 285.4; Fat 4.9g; Carb 52.7;
Fib 0.7g; Pro 9.3g; Sod 5mg; CFF 15.1%
Recipe by: Sunset, May 1997
Posted to Digest eat-lf.v097.n293 by Reggie Dwork <reggie@reggie.com> on
Nov 18, 1997
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