Total time: 25 minutes
1½ cups rolled oats
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º cup shredded unsweetened coconut
¼ cup wheat germ
½ cup chopped raw pecans
½ cup whole raw pumpkin seeds (pepitas)
2 tablespoons canola oil
3 tablespoons prune juice
½ teaspoon cinnamon
½ teaspoon salt
Heat the oven to 350 degrees. Measure the oats, coconut, wheat germ, pecans, pepitas, oil, prune juice, cinnamon and salt into a medium bowl. Stir well to combine.
Spread the mixture on a lightly oiled cookie sheet. Bake for 15 to 20 minutes until golden brown, stirring once for even toasting.
Allow the granola to cool on the cookie sheet. It can be stored in an airtight container for no more than a week. For each serving, combine ½ cup granola with ¼ cup each plain yogurt and diced fresh fruit.
Note: Unsweetened shredded coconut is available at health-food stores.
Chopped raw pecans packaged for baking are available at Trader Joe's markets and many supermarkets.
Per serving: 278 calories; 7 grams protein; 20 grams carbohydrates; 21 grams fat (6 saturated); 0 cholesterol; 172 milligrams sodium; 5 grams fiber.