A little number-crunching reveals that granola’s image as a health food is undeserved. Shifting the balance toward fruits and whole grains and keeping the coconut to a minimum keeps it healthy.

Makes 8 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

2 1/2 cups rolled oats
1 cup wheat flakes
1/2 cup toasted wheat germ
1/4 cup chopped almonds
1/4 cup unsweetened shredded coconut
1/2 teaspoon salt
1 12-ounce can apple-juice concentrate, thawed
1/4 cup packed brown sugar (optional)
2 tablespoons canola oil
1 cup raisins
1/2 cup pitted prunes, chopped
1/2 cup dried apricots, chopped

1. Preheat oven to 300°F. Combine oats, wheat flakes, wheat germ, almonds, coconut and salt in a large bowl.
2. Stir together apple-juice concentrate, brown sugar (if using) and oil in a small bowl; add to the oat mixture and mix thoroughly.
3. Spread on a baking sheet and bake, stirring occasionally, until golden brown, 40 to 50 minutes. Stir in raisins, prunes and apricots. Bake for 5 minutes longer. Cool.

NUTRITION INFORMATION: Per 1/2-cup serving: 219 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 40 g carbohydrate; 5 g protein; 5 g fiber; 83 mg sodium; 375 mg potassium.
Nutrition bonus: Fiber (18% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 1/2 fruit, 1/2 fat

MAKE AHEAD TIP: Store in an airtight container in a cool, dry place for up to 2 weeks.