Crunchy Fruit and Almond Granola
Recipe adapted from Chef April Moon
The Flying Biscuit Café, Atlanta, GA
http://www.almondsarein.com

Prep and Cooking Time: 35 minutes

3 tablespoons packed brown sugar
3 tablespoons honey
1 1/4 teaspoons sesame oil
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 cups rolled oats
1/3 cup sesame seeds
1/2 cup whole natural almonds
1/3 cup sliced almonds
1/3 cup dried cranberries
1/3 cup golden raisins
4 1/2 cups nonfat vanilla yogurt
4 1/2 bananas

Heat oven to 350° F. Coat baking sheet with sides with vegetable cooking spray. In heavy, 3-quart saucepan over low heat, mix sugar, honey, sesame oil, cinnamon, vanilla and almond extract. Stir and cook just until sugar is dissolved. Remove from heat. Mix in oats and sesame seeds to coat completely. Spread evenly on baking sheet. Bake in center of oven 10 minutes. Stir, then sprinkle whole and sliced almonds on top. Continue to bake 10 minutes to toast almonds. Cool completely in pan, then pour into large bowl and mix with cranberries and raisins to blend thoroughly. Store in airtight container up to 2 weeks. For each serving, spoon 1/2-cup yogurt into bowl; top with 1/2 cup granola and 1/2 banana, sliced.
Servings: 9

* To toast almonds, spread in an ungreased baking pan. Place in 350° F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.

Nutritional Information Per Serving:
406 calories; 14 g protein; 68 g carbohydrates; 5 g fiber; 11 g total fat; 2 g saturated fat; 2 mg cholesterol; 278 mg calcium; 122 mg magnesium; 774 mg potassium; 92 mg sodium