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    • #239153
      Avatar for BiggerPiggyBankBiggerPiggyBank
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      I make my own cereal–Granola mostly.
      I never make it the same way twice!
      On the second shelf of my refrigerator in a daisy coloured Tupperware is the
      following:
      Lowfat Granola

      3 cups rolled oats
      3 cups of love
      1/4 cup honey
      1/4 cup undiluted apple juice concentrate, thawed
      1/2 tsp pumpkin pie spice* (optional)
      1 tablespoon of Cinnamon (mixed with SPLENDA?)
      1/4 tsp almond extract and/or vanilla extract
      1 cup dry Kashi
      1/2 cup Soy Nuts (I can add macadamias, pecans, almonds and other fabulous
      nuts but the fat content will increase)
      1/2 cup toasted wheat germ
      1 cup dried fruit (such as dried raspberries, cherries, blackberries or
      apricots, dates, cranberries, plums, figs, blueberries, mango??), cut into
      raisin-sized bits

      Preheat the oven to 350?.

      In a large baking pan or cookie sheet with sides, toast the oats in a 350?
      oven, stirring every 3 minutes, until golden (about 9-10 minutes).

      In the microwave or a small saucepan, heat the honey and juice concentrate
      just until the honey liquefies. Pour into a large mixing bowl and stir in the

      pumpkin pie spice and extract.

      As soon as the oats are toasted, add them to the honey mixture along with the

      Kashi and Soy Nuts. Stir quickly to coat everything well. Spread the mixture
      into the baking pan again and return to the oven for 5 to 6 more minutes,
      stirring once or twice, until just starting to brown.

      Watch carefully so that

      it does not burn.

      Allow the oat mixture to cool in the baking pan. When cool, stir in the wheat

      germ and dried fruit. Store in an airtight container in the refrigerator.
      Serve with soy milk, dairy milk, or nonfat yogurt.

      *If you don’t have pumpkin pie spice, substitute 1/4 tsp cinnamon, 1/8 tsp
      ground ginger and 1/8 tsp nutmeg.

      Note: Make this granola in a variety of flavors by varying the juice
      concentrate, flavoring extract and dried fruit. You may also substitute
      rolled barley flakes, wheat flakes or rye flakes for the oats.

      Yield: 12 servings Serving size: 1/2 cup

      Per serving (with raisins): 215 calories, 3 g total fat (0.5 g sat fat), 12 g

      pro, 40 g carb, 4.1 g fiber, 6 mg sodium, 0 mg cholesterol

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