Toasted Granola
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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.
Servings: 8 cups (2 L), or 12 servings
Ingredients:
| 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% |
Suggested Recipes
-
4 cups (1 L) large-flake rolled oats
1 cup (250 mL) wheat germ
3/4 cup (175 mL) slivered almonds or pecans
3/4 cup (175 mL) unsweetened desiccated coconut
3/4 cup (175 mL) pumpkin seeds
3/4 cup (175 mL) liquid honey
1/2 cup (125 mL) canola oil
3/4 cup (175 mL) chopped dried mango or papaya
3/4 cup (175 mL) raisins
3/4 cup (175 mL) dried cherries or cranberries
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.)
Tags:
Breakfast and Brunch; Grains; Nuts; Fruits; Sugar/Sweets; Boil/Simmer; Bake;
Source
Canadian Living Magazine: October 2006
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