Fruit and Nut Granola

Serve with low-fat milk or sprinkled over yogurt for a quick breakfast. Stored in an airtight container, the granola will keep for up to 2 weeks. From Cooking Light.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 4  cups oats
• 1⁄2 cup wheat germ (toasted or honey crunch)
• 1⁄2 cup  sliced almonds
• 1⁄4 cup  nonfat dry milk powder
• 1⁄4 cup sunflower seeds
• 2  tablespoons sesame seeds
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup honey
• 1⁄4 cup  orange juice
• 2  teaspoons  vegetable oil
• 1  teaspoon vanilla extract
•  cooking spray
• 1  cup  chopped  dried mixed fruit
• 1  cup golden raisin
• 1⁄2 cup dried sweetened cranberries

Directions

1. Preheat oven to 350°.
2. Combine first 8 ingredients in a large bowl.
3. Combine the honey and orange juice in a small saucepan over medium heat, and cook 4 minutes or until warm. Add the oil and vanilla; stir with a whisk.
4. Pour honey mixture over oat mixture, and toss well.
5. Spread oat mixture onto a jelly-roll pan coated with cooking spray.
6. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until crisp.
7. Cool in pan.
8. Place oat mixture in a large bowl; stir in dried fruits.