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Nut ‘n’ Fruit Granola

After a friend brought this crunchy fruit-filled treat on a camping trip, I requested the recipe and lightened it up. It's great on its own, but try it over low-fat yogurt or with milk, too. -Rachel Dandeneau of Dummer, New Hampshire
  • Total Time
    Prep: 10 min. Baked: 25 min.
  • Makes
    9 cups


  • 4 cups old-fashioned oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup toasted wheat germ
  • 1/2 cup slivered almonds
  • 1/4 cup unsalted sunflower kernels
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup dried mixed fruit
  • 1 cup raisins
  • 1/2 cup dried cranberries
  • MIlk, optional


  • In a large bowl, combine the first five ingredients and set aside. In a small saucepan, combine the honey, orange juice, oil, cinnamon and salt; cook and stir over medium heat for 3 minutes. Remove from the heat; stir in vanilla. Pour over oat mixture; stir to coat.
  • Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until golden brown, stirring 3-4 times. Cool on a wire rack.
  • Place oat mixture in a large bowl. Stir in the dried fruit, raisins and cranberries. Store in an airtight container in a cool, dry place for up to 2 months. Serve with milk if desired.
Nutrition Facts
1/2 cup: 237 calories, 8g fat (2g saturated fat), 0 cholesterol, 56mg sodium, 40g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

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