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Homemade Granola

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Forget the boxed stuff, this homemade granola is the real deal. It's got everything from nuts and seeds to raisins and shredded coconut. Try it alone with milk or as a topping for low-fat fruit yogurt. This recipe calls for pastry mats, but a well-greased cookie sheet or parchment paper should do the trick.

Ingredients
  • 1/2 cup unsweetened, shredded coconut
  • 4 grams old-fashioned oats
  • 1 cup almonds, coarsely chopped
  • 1/4 cup toasted wheat germ
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup flax seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/3 cup canola oil
  • 1/2 cup honey
  • 1/2 cup golden raisins
Instructions

1. Heat oven to 350. Spread shredded coconut onto a baking pan, and bake until toasted, about 5 minutes. Transfer pan to a wire rack to cool.

2. Reduce oven temperature to 300. Line two baking pans with Silpats (French nonstick baking mats); set aside.

3. In a large bowl, combine oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Stir together until well combined. Spread mixture onto prepared baking sheets; bake until golden brown, about 25 minutes.

4. Transfer pan to a wire rack to cool. Break up cooled granola; sprinkle with raisins and toasted coconut. Stir to combine. Store in an airtight container for up to a month.

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