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.
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