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Breakfast and Brunch Recipes: Susan's Granola


4 C. rolled oats (old-fashioned are best)
1/3 C. honey
1/4 C. vegetable oil
1 tsp. vanilla extract
1 tsp. almond extract
1 C. sliced almonds
1 C. All-bran cereal (nugget type)
1 C. sunflower seeds
1 C. shredded sweetened coconut
1 tsp. cinnamon


Spread the oats on a jelly roll pan or cookie sheet and toast in a 350* oven for 10 minutes, stirring once. Remove from oven, but keep the oven warm. In a small saucepan, combine the honey and vegetable oil, heating gently while stirring to aid the blending. Allow to cool and add the vanilla and almond extracts.
In a large bowl, combine the oats, almonds, bran cereal, sunflower seeds and coconut. Stir in the honey mixture, and sprinkle cinnamon over all. Transfer the mixture to a 9x13 pan, and place in the oven.
Bake the granola for 20-30 minutes, stirring every 5 minutes, until it is golden brown and the coconut is toasted. Allow to cool and store in a covered container in a cool dry location. Serve with milk or nonfat plain or vanilla yogurt

Serves: 12

Exchanges or food group servings: 2 1/2 STARCH, 2 FAT, 1 LEAN MEAT

Nutrients per serving: CALS 328; PROTEIN 9.3g; CARBS 37g; FIBER 7g; TOT FAT 17.7g; SAT FAT 2.9g; SODIUM 31mg

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