HOMEMADE GRANOLA

Makes 10 cups.

Note: Don't like prunes? You can substitute craisins, dried apples or other dried fruit. From "The Pillsbury Cookbook."

• 4 c. quick-cooking rolled oats

• 1 c. sunflower nuts (the inside of sunflower seeds)

• 1 c. coconut

• 1/2 c. slivered almonds

• 1/2 c. unsalted raw pumpkin seeds (pepitas)

• 1/2 c. wheat germ

• 1/4 c. oil

• 1/4 c. honey

• 1/3 c. water

• 1 c. finely chopped dried apricots

• 1 c. finely chopped prunes (see Note)

• 1 c. raisins

Directions

Heat oven to 250 degrees. Lightly grease 2 (9- by 13-inch) baking pans.

In large bowl, combine oats, sunflower nuts, coconut, almonds, pumpkin seeds and wheat germ.

In small bowl, combine oil and honey. Add oil-honey mixture to dry ingredients, stirring until well mixed. Sprinkle water over mixture, a tablespoon at a time, while tossing and stirring.

Divide mixture into prepared pans. Bake for 1 hour, stirring every 15 minutes until mixture starts to turn light brown. Stir in apricots, prunes and raisins. Return to oven for an additional 15 minutes or until desired dryness; fruit should be slightly soft, not dried out. Cool and store in tightly covered container.

Nutrition information per 1/2 cup:

Calories278Fat13 gSodium17 mgCarbohydrates36 gSaturated fat3 gCalcium36 gProtein8 gCholesterol0 mgDietary fiber5 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 1/2 other carb, 1/2 medium-fat meat, 2 fat.