Eating Wells Granola Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: -Boiling water,
2/3 cup: Sugar,
1 cup: Milk, nonfat dry
2 tbsp: Corn syrup,
2 1/2 cup: Rolled oats,
1 cup: Wheat flakes,
1/2 cup: Wheat germ, toasted
1/4 cup: Almonds, chopped
1/4 cup: Coconut, unsweetened shredded
1 tsp: Salt,
2 tbsp: Oil, vegetable
1 cup: Raisins,
1/2 cup: Prunes, pitted, chopped
1/2 cup: Apricots, dried, chopped
Directions:
In a medium-sized bowl, dissolve sugar in water. Stir in dry milk
and corn syrup and beat with electric mixer for about 2 minutes or
until smooth and creamy. Cover and refrigerate for 1 hour or
overnight. Preheat oven to 300F. In a large bowl, combine oats,
wheat flakes, wheat germ, almonds, coconut and salt. Add the milk
mixture and oil and mix thoroughly. Spread on a baking sheet and
bake, stirring occasionally, for 40 to 50 minutes, or until golden
brown. Stir in raisins, prunes and apricots. Bake for 5 minutes
longer. Let cool and store in an airtight container in a cool, dry
place for up to 2 weeks.
Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.
[Eating Well 6-92]
Posted by: Karen Wienold
Source from luhu.jp
and corn syrup and beat with electric mixer for about 2 minutes or
until smooth and creamy. Cover and refrigerate for 1 hour or
overnight. Preheat oven to 300F. In a large bowl, combine oats,
wheat flakes, wheat germ, almonds, coconut and salt. Add the milk
mixture and oil and mix thoroughly. Spread on a baking sheet and
bake, stirring occasionally, for 40 to 50 minutes, or until golden
brown. Stir in raisins, prunes and apricots. Bake for 5 minutes
longer. Let cool and store in an airtight container in a cool, dry
place for up to 2 weeks.
Per 1/2-cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.
[Eating Well 6-92]
Posted by: Karen Wienold
Source from luhu.jp