1 1/2 cups rolled oats
2/3 cup shredded unsweetened coconut
1/4 cup wheat germ
1/2 cup chopped raw pecans
1/2 cup whole raw pumpkin seeds (pepitas)
2 tablespoons canola oil
3 tablespoons prune juice
1/2 teaspoon cinnamon
1/2 teaspoon salt
Makes 7 servings
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 1/2 cup granola with 1/4 cup each plain yogurt and diced fresh fruit.
Each serving: 278 calories; 7 g protein; 20 g carbohydrates; 5 g fiber; 21 g fat; 6 g saturated fat; 0 cholesterol; 172 mg sodium.