Homemade Granola
Yield: 26 servings
4 c Uncooked quick oatmeal 1/4 c Granulated sugar substitute
1 c Chopped peanuts (no skins) 1/3 c Vegetable oil
1/2 c Grape Nuts 1/2 c Wheat germ
1/2 c Bran 1/2 c Raisins
Spread the oatmeal on a cookie sheet and heat in a 350 F oven for 10
minutes. Combine all but the wheat germ and raisins. Bake on an
ungreased cookie sheet or pan for 20 minutes, stirring once to brown
evenly.
Allow mixture to cook (?) in the oven. Add wheat germ and raisins.
Refrigerate in glass jars or plastic containers. 6 1/2 cups.
1/4 cup serving = 140 calories, 1 starch/bread, 1 fat exchange 15
grams carbohydrate, 5 grams protein, 7 grams fat, 57 mg sodium
Adapted from Exchanges for all Occasions by Marion Franz, M.S., R.D.,
C.D.E. Third Edition 1993 ISBN 1-56561-005-9 Shared but not tested by
Elizabeth Rodier Jan 94.
444 c Uncooked quick oatmeal 1/4 c Granulated sugar substitute
1 c Chopped peanuts (no skins) 1/3 c Vegetable oil
1/2 c Grape Nuts 1/2 c Wheat germ
1/2 c Bran 1/2 c Raisins
Spread the oatmeal on a cookie sheet and heat in a 350 F oven for 10
minutes. Combine all but the wheat germ and raisins. Bake on an
ungreased cookie sheet or pan for 20 minutes, stirring once to brown
evenly.
Allow mixture to cook (?) in the oven. Add wheat germ and raisins.
Refrigerate in glass jars or plastic containers. 6 1/2 cups.
1/4 cup serving = 140 calories, 1 starch/bread, 1 fat exchange 15
grams carbohydrate, 5 grams protein, 7 grams fat, 57 mg sodium
Adapted from Exchanges for all Occasions by Marion Franz, M.S., R.D.,
C.D.E. Third Edition 1993 ISBN 1-56561-005-9 Shared but not tested by
Elizabeth Rodier Jan 94.
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