CRUNCHY GRANOLA

HANDS-ON TIME 20 minutes
BAKE 20 minutes at 300°F + 15 minutes at 350°F
COOL 15 minutes

Makes 13 servings (½ cup each).
EACH SERVING 216 cal., 10 g fat (3 g sat. fat), 9 mg chol., 131 mg
sodium, 29 g carb., 3 g fiber, 14 g sugars, 5 g pro.

Ingredients

Nonstick cooking spray
2½ cups regular rolled oats
⅔ cup chopped NUTS
2 Tbsp. SEEDS
¼ cup butter
¼ cup packed brown sugar
LIQUID SWEETENER
FLAVORING
½ tsp. salt
½ cup toasted wheat germ
¼ cup oat bran
½ cup DRIED FRUIT
Fat-free milk or yogurt (optional)

Directions

1. Preheat oven to 300°F. Line a 13×9-inch baking pan with foil,
   extending foil over edges. Coat foil with cooking spray. Spread oats, NUTS, and SEEDS in baking pan. Bake 20 minutes, stirring twice.

2. Meanwhile, in a 1- or 1½-qt. saucepan combine butter, brown
sugar, and LIQUID SWEETENER. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from heat.

3. Stir in FLAVORING and salt.

4. Remove baking pan from oven and place on a wire rack.
Increase oven temperature to 350°F. Add wheat germ and oat
bran to oat mixture. Pour warm brown sugar mixture over oat
mixture; stir to coat. Bake 5 minutes. Remove from oven and place on wire rack.

5. Using a spatula, press granola in pan, making an even layer.
Bake 10 minutes more or until golden. Cool on a wire rack 15
minutes. Using foil, lift out granola. Crumble granola; cool. Stir in DRIED FRUIT.

Store in an airtight container at room temperature up to 2
weeks.