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1. Put butter into 9x13x2-inch baking pan and melt in oven at 350F, about 5minutes. Remove from oven and add rolled oats, coconut and almonds. Drizzlewith honey and sprinkle with cinnamon and salt.
2. Return to oven and bake 25 to 30 minutes, stirring frequently, untilalmonds are toasted and mixture is golden brown. Remove from oven; stir inraisins. Cool completely, stirring once or twice, and store in airtightcontainer.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 514 Calories From Fat: 196 Total Fat: 23.1g Cholesterol: 15.3mg Sodium: 127.4mg Potassium: 545.4mg Carbohydrates: 67.1g Fiber: 10.1g Sugar: 21.2g Protein: 15.1g
Recipe Source: Almond Board of California
Web Page: www.almondsarein.com
Author Note: Recipe from The Inn at Union Pier, Union Pier MI.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 553 | ||
Calories from Fat: 198 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 46.4mg | 2 % | |
Potassium 604.9mg | 16 % | |
Total Carbohydrate 75.7g | 22 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 63.5g | ||
Protein 18.1g | 26 % | |
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: 553
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