Granola #5
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rolled oats (150 g) |
| 1 | tablespoon | Sesame seed (15 ml) |
| 1 | cup | Crumbled shredded wheat cereal (60 g) |
| ½ | teaspoon | Vanilla extract (2.5 ml) |
| 2 | tablespoons | Unsalted dry-roasted sunflower seeds (30 ml) |
| 1½ | tablespoon | Frozen peach or pear juice concentrate (22.5 ml) |
| ⅛ | teaspoon | Salt (.6 ml) --Optional |
Directions
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Gidet copyright 1993. ISBN #0-553-08760-6...
Formatted into MM by Ursula R. Taylor.
This granola is not only a nourishing breakfast cereal but also a great snack that travels well. Fill a zip-lock bag and tuck it into your briefcase or purse.
Preheat oven to 325 F (165C). Combine all ingredients in a shallow baking pan. Bake for 15 minutes, stirring every 5 minutes. Cool and store in an airtight container for up to 1 week or freeze individual portions in zip-lock bags for longer storage.
Makes 4 snacks.
PER ¾ cup (177 ml) serving: calories 186, protein 6 g, carbohydrate 31 g, gat 5 g (calories from fat 24%), dietary fiber 1 g, sodium 60 mg, potassium 199 mg.
JOSLIN Exchanges: 2 bread/starch and ½ fat.