Cranberry-Pistachio Granola:
Prepare granola as directed, except substitute 1-1/2 cups pistachio nuts for the 1 cup almonds or walnuts. Omit the bittersweet chocolate, white baking pieces, and semisweet pieces. Stir together the honey and oil in a small bowl. After granola is baked and cool, stir in 1-1/2 cups dried cranberries. Makes 14 servings.Nutrition Analysis per serving: 269 calories, 13 g total fat (1 g sat. fat; 0 g trans fat), 0 mg chol., 37 g carb., 3 mg sodium, 7 g pro. Exchanges: 2.5 starch, 2 fat Carb Choice: 2
Spiced Apricot Granola:
Prepare granola as directed, except omit bittersweet chocolate, white baking pieces, and semisweet pieces. Stir together the honey and oil in a small bowl. Stir 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves into the honey and oil mixture. After granola is baked and cool, stir in 1-1/2 cups snipped dried apricots. Makes 14 servings.Nutrition analysis per serving: 233 calories, 10 g total fat (1 g sat. fat; 0 g trans fat), 0 mg chol., 3 mg sodium, 33 g carb., 5 g fiber, 6 g pro.
MAKE-AHEAD DIRECTIONS:
Place cooled granola in an airtight container; cover. Store at room temperature for up to 5 days or freeze for up to 2 months. If frozen, bring to room temperature before serving.
