RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2684
| View Recipe |
|
|
| Recipe Name: |
Fruit and Nut Granola |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-12-18
|
| Course: |
Snack |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$0.91
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 4.5
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
At Abilene's Victorian Inn in Kansas, chef Adrian Potter bakes this favorite granola for guests. You can eat it with milk or layered in a parfait with yogurt and fruit. We love how the recipe lets you customize the nuts and fruit to your taste. Use raisins, golden raisins, currents, tart red cherries, blueberries, cranberries, snipped apricots, snipped apples and/or snipped dates
|
|
Ingredients:
|
Directions:
Lightly grease a 15x10x1-inch baking pan; set aside. In a large bowl, combine the oats, pecans, brown sugar, cinnamon, allspice and salt; set aside.
In a small saucepan, heat butter and honey over medium heat until butter melts, stirring occasionally. Drizzle over the oats mixture; toss to coat. Spread evenly into the prepared pan.
Bake in a 300 degree oven 15 to 20 minutes or until light brown, stirring after 10 minutes. Remove from oven. If you like, stir in dried fruit.
Spread granola on a large piece of foil to cool. Store at room temperature in an airtight container for up to 5 days. (Or place in freezer bags and freeze for up to 2 months.) |
|
|
|
| Nutrition per Serving: |
| Calories: |
430 |
Total Carbs: |
54.0 |
Net Carbs: |
48.1 |
| Cholesterol: |
0.0 |
Fat: |
20.5 |
Protein: |
7.42 |
| Fiber: |
5.85 |
Sodium: |
14.09 |
|
|
|
