Makes about 20 servings
|3||cups uncooked quick-cooking oats|
|1||cup sliced unblanched almonds|
|3||tablespoons butter or margarine, melted|
|1/2||cup wheat germ or honey wheat germ|
|1||teaspoon ground cinnamon|
|3||cups whole wheat or whole grain cereal flakes|
|1/2||cup dried blueberries or golden raisins|
|1/2||cup dried cranberries or cherries|
|1/2||cup dried banana chips or chopped pitted dates|
- Preheat oven to 325°F.
- Spread oats and almonds in single layer in 13X9-inch baking pan. Bake 15 minutes or until lightly toasted, stirring frequently. Remove pan from oven; set aside.
- Combine honey, butter, wheat germ and cinnamon in large bowl until well blended. Add oats and almonds; toss to coat completely. Spread mixture in single layer in baking pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack. Break mixture into chunks.
- Combine oat chunks, wheat cereal, blueberries, cranberries and banana chips in large bowl. Store in airtight container at room temperature up to 2 weeks.
Prepare this granola on the weekend, and you'll have a scrumptious snack or breakfast treat on hand for the rest of the week!
|Serving Size:||1/2 cup Fruited Granola|
|Calories from Fat||30 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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