Try this Coconut Almond Granola (topping for Salad) recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan combine the brown sugar, the butter, the cinnamon, the vanilla, the salt, and the zest and cook the mixture over moderately low heat, stirring, until the brown sugar is dissolved. In a bowl stir together the coconut, the almonds, the oats, and the wheat germ, add the brown sugar mixture,and toss the mixture until it is combined well. Spread the granola in a jelly-roll pan, bake it in the middle of a preheated 350F. oven, stirring every 5 minutes, for 10 to 15 minutes, or until it is golden, and let it cool. The granola keeps in an airtight container for 1 week. Serve the granola as a topping for fruit salad. Makes about 2 cups. Gourmet June 1990
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 1 | ||
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Calories: 3210 | ||
Calories from Fat: 2324 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 258.2g | 344 % | |
Saturated Fat 147.1g | 736 % | |
Monounsaturated Fat 73.5g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 549.5mg | 169 % | |
Sodium 156.9mg | 5 % | |
Potassium 1620.5mg | 43 % | |
Total Carbohydrate 189.1g | 56 % | |
Dietary Fiber 36.9g | 148 % | |
Sugars, other 152.2g | ||
Protein 53.2g | 76 % | |
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. |
Calories per serving: 3210
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