Dried-Fruit Granola
- 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
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 on
Sep 18, 1997
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
Sep 18, 1997
