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Coconut-Almond Granola

May/June 1992

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The secret to keeping granola nutritious, yet tasty, is in the balance of ingredients. We go heavy on the whole grains and add just the right amount of nuts and dried fruit.


Coconut-Almond Granola Recipe

Makes: 8 cups

Active Time:

Total Time:

Ingredients

  • 2/3 cup sugar
  • 1/3 cup boiling water
  • 1 cup nonfat dry milk
  • 2 tablespoons corn syrup
  • 2 1/2 cups rolled oats
  • 1 cup wheat flakes, (see Shopping Tip)
  • 1/2 cup toasted wheat germ
  • 1/4 cup chopped almonds
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1 cup raisins
  • 1/2 cup pitted prunes, chopped
  • 1/2 cup dried apricots, chopped

Preparation

  1. Dissolve sugar in boiling water in a medium bowl. Stir in dry milk and corn syrup and beat with an electric mixer until smooth and creamy, about 2 minutes. Cover and refrigerate for 1 hour or overnight.
  2. Preheat oven to 300°F. Combine oats, wheat flakes, wheat germ, almonds, coconut and salt in a large bowl. Add oil and the reserved milk mixture and mix thoroughly. Spread on a baking sheet. Bake the granola, stirring occasionally, until golden brown, 40 to 50 minutes. Stir in raisins, prunes and apricots. Bake for 5 minutes more. Let cool.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1; refrigerate overnight. Store the granola in an airtight container for up to 2 weeks.
  • Shopping Tip: Wheat flakes are simply wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

Nutrition

Per 1/2-cup serving: 246 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 46 g carbohydrates; 7 g protein; 5 g fiber; 179 mg sodium; 372 mg potassium.

Carbohydrate Servings: 3

Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 1 fat


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Recipe Categories

Meal/Course
Brunch
Snack
Breakfast
Holiday
Christmas
Ease of Preparation
Easy
Type of Dish
Baked Goods, other
Snack
Total Time
More than 1 hour
Servings
8 or more
Ethnic/Regional
American
Preparation/ Technique
Bake
Publication
May/June 1992

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