Craving: Sweet - Hippie-Chick Granola

This packed-full-of-goodies granola is wickedly tasty, but has all the goodness you’d expect from your local health food co-op. It’s great as a topper for less tasty cereal, and it’s perfect for adding a bit of crunch to yogurt or ice cream. Pack some up for on-the-go treats in snack-size zip-lock bags.

Prep: 8 minutes
Cook: 23 minutes
Makes 6 cups of granola (12 1/3-cup servings)

Momma Must-Have:
Skip the high-fructose corn syrup, tropical oils, and preservatives that you’ll find in many commercial brands of granola. This one gives you 3 g fiber per serving, plus hearthealthy almonds and pumpkin seeds.

½ cup oat bran flakes
2 cups old-fashioned oats
¼ cup slivered almonds
¼ cup roasted pumpkin seeds
¼ cup dried currants or raisins
¼ cup dried cranberries
½ cup dried tart cherries
¼ cup flax seeds
½ cup honey
1/3 cup (5 tablespoons) unsalted butter, melted

1. Preheat oven to 350ºF. Coat a baking sheet or jelly roll pan with cooking spray; set aside.
2. In a large mixing bowl, combine the bran flakes, oats, almonds, pumpkin seeds, currants, cranberries, cherries, and flax seeds. Set aside.
3. In a small bowl, combine the honey and melted butter, and pour over the oat and fruit mixture. Stir with a wooden spoon until combined.
4. Spread mixture onto the prepared pan, and bake for 23 minutes or until golden. Cool on the pan, and break into pieces with a spatula. Store in an airtight container (I like a glass jar) for up to a week.

Calories 228; Fat 10 g (Sat 4 g, Mono 1 g, Poly 0 g); Cholesterol 13 mg; Protein 5 g; Carbohydrate 30 g; Sugars 16 g; Fiber 3 g; Iron 1 mg; Sodium 7 mg; Calcium 22 mg; Folate 3 mcg; Beta-Carotene 104 mcg; Potassium 21 mg

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