A Jessica Siegel Recipe

Homemade Granola

Serves 11

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tore-bought granola is full of extra sugar and fat. It's a cinch to make your own and you can experiment with the types of nuts and dried fruits that you add. I chose natural items that contain no added fats, oils or preservatives to make this not-too-sweet recipe. Enjoy granola with Horizon organic fat free milk or Fage TOTAL 0% fat Greek yogurt for a filling and energizing breakfast.

Ingredients:

• 2/3 cup Langer's frozen apple juice concentrate
• 2 tablespoon honey
• 2 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• -cooking spray
• 1 box (3 2/3 cups) Silver Palate oats
• 2 cups Alf's puffed red whole wheat
• 1/3 cup Melissa's/ Jo San soy nuts
• 1 small bag (¾ cup) Flanigan Farms slivered Almonds
• ¼ cup Flanigan Farms sunflower seeds
• ¼ cup Flanigan Farms pumpkin seeds
• 1 bag (½ cup) Melissa's dried sweet Rainier cherries
• ½ cup Pavich organic Thompson seedless raisins
• 6 Hadley pitted dates, chopped

Instructions:


1. Preheat oven to 300º Fahrenheit.

2. In a small saucepan, combine juice concentrate, honey, cinnamon, and allspice and bring to a boil, stir and remove from heat.

3. Meanwhile, spray a large baking pan with cooking spray. Place oats, wheat, soy nuts, almonds, sunflower seeds and pumpkin seeds in a large bowl. Pour hot syrup over the dry mixture and stir well to coat. Spread on the baking pan and cook 20 minutes. Remove from oven and stir in dried fruit. Return to oven and bake about 10-15 more minutes, stirring occasionally, until granola is golden brown. Cool completely and store in an airtight container for up to 1 week.

Each 3/4 cup serving contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	350       10 g     1 g     0 g  0 mg  0 mg     57 g     9 g     16 g     12 g     1% DV 1% DV 7% DV 21% DV