Toasted Granola
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 547 |
| pro | 15 g |
| total fat | 26 g |
| sat. fat | 6 g |
| carb | 71 g |
| fibre | 9 g |
| chol | 0 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 36 |
| vit A | 4 |
| vit C | 7 |
| folate | 20 |
Flecked with colourful fruit, this crunchy granola is great any time of day. However, top it with ricotta, yogurt or milk and it's a perfect breakfast.
Ingredients
Preparation
In large bowl, combine rolled oats, wheat germ, almonds, coconut and pumpkin seeds. In saucepan, bring honey with oil to boil; pour over oat mixture, tossing to coat. Spread on 2 rimmed baking sheets.
Bake in 325°F (160°C) oven, stirring every 5 minutes, until toasted, about 25 minutes.
Divide mango, raisins and cherries between pans; stir to combine. Let cool; break up any large clusters. (Make-ahead: Store in airtight container for up to 1 week.)
Bake in 325°F (160°C) oven, stirring every 5 minutes, until toasted, about 25 minutes.
Divide mango, raisins and cherries between pans; stir to combine. Let cool; break up any large clusters. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Magazine: October 2006
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