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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I combined several granola recipes to come up with this one, says Tracy Weakly from Aloha, Oregon of her crunchy cranberry-and-apricot-flavored treat. For fun, vary the kinds of fruits and nuts. The possibilities are endless. Ingredients:
3 cups old-fashioned oats |
2 cups crisp rice cereal |
1/2 cup toasted wheat germ |
1/2 cup nonfat dry milk powder |
1/3 cup slivered almonds |
1/4 cup packed brown sugar |
2 tablespoons sunflower kernels |
1/4 teaspoon salt |
1/2 cup orange juice |
1/4 cup honey |
2 teaspoons canola oil |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1 cup golden raisins |
1 cup chopped dried apricots |
1/2 cup dried cranberries |
fat-free plain yogurt, optional |
Directions:
1. In a large bowl, combine the oats, cereal, wheat germ, milk powder, almonds, brown sugar, sunflower kernels and salt. In a saucepan, combine the orange juice, honey and oil. Heat for 3-4 minutes over medium heat until honey is dissolved. Remove from the heat; stir in the extracts. Pour over the oat mixture; stir to coat.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until crisp, stirring every 10 minutes. Remove and cool completely on a wire rack. Stir in dried fruits. Store in an airtight container. Serve with yogurt if desired. Yield: 8 cups.
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