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Toasted Almond Granola

Toasted Almond Granola
"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."
16 ServingsPrep: 15 min. Bake: 20 min. + chilling

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

  • In a large bowl, combine the oats, cereal, wheat germ, milk powder,
  • almonds, 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.
  • Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking
© Taste of Home 2013

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Toasted Almond Granola (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1/2 cup granola (calculated without yogurt) equals 212 calories, 4 g fat (trace saturated fat), 0 cholesterol, 88 mg sodium, 41 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fruit.
© Taste of Home 2013