Basic Ff Granola
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INSTRUCTIONS
Mix it up in a large bowl, then spread into a jelly-roll type pan. Bake at 250 F until done, an hour or so, stirring occasionally. Pour the warm granola back into the mixing bowl and gently fold in dried fruit. When cool, store in an airtight container. Thats the basic recipe, but its easy to modify. Here are things I substitute or add: honey, nutmeg, maple syrup, Smuckers syrup, amaranth seeds, oat bran, rye flakes, craisins, dried apricots. Here are a few baking tricks: * Dont overcook it. Youll end up with a pan-o-pebbles. Bake only until "al dente". * Its less messy (with all that stirring) to use a pan with high sides. * zip lock bags make good storage containers.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (27g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 41 | ||
| Calories from Fat: 2 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.7mg | 0 % | |
| Potassium 81.8mg | 2 % | |
| Total Carbohydrate 13.6g | 4 % | |
| Dietary Fiber 8.3g | 33 % | |
| Sugars, other 5.3g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 41
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