Honey Granola with Yogurt	Print this Recipe

Nonstick spray coating
2-1/2 cups regular rolled oats
1 cup wheat flakes
1/3 cup toasted wheat germ
1/3 cup sliced almonds or pecan pieces
1/3 cup unsweetened pineapple juice or apple juice
1/3 cup Burleson's honey
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
6 cups desired fat-free yogurt
4 cups fruit, such as blueberries, raspberries, sliced strawberries
and/or peeled, seeded, and chopped peaches

Spray a 15x10x1 inch baking pan with nonstick coating. Set aside. In a large bowl, stir together the oats, wheat flakes, wheat germ, and almonds or pecans. In a small saucepan, stir together juice, Burleson's honey, allspice and cinnamon. Cook and stir just until boiling. Remove from heat. Pour over oat mixture, tossing just until coated.

Spread the oat mixture evenly in prepared pan. Bake in a 325°F oven for 30-35 minutes or until oats are lightly browned, stirring twice. Remove from oven. Immediately turn out onto a large piece of foil; cool completely.

Cover and chill for up to 2 weeks. For longer storage, seal in freezer bags and freeze for up to 3 months.

For each serving, spoon 1/2 cup of the yogurt into a bowl. Top with 1/3 cup of the oat mixture and 1/3 cup desired fruit.

Makes twelve 1/3-cup servings.