Preheat oven to 325°F.
Spread oats and almonds in single layer in 13 x 9-inch baking pan. Bake 15 minutes or until lightly toasted, stirring frequently.
Combine honey, wheat germ, butter, and cinnamon in large bowl until well blended. Add oats and almonds; toss to coat completely. Spread mixture in single layer in baking pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack. Break mixture into chunks.
Combine oat chunks, cereal, blueberries, cranberries, and banana chips in large bowl. Store in airtight container at room temperature up to 2 weeks.
Tip: Prepare this granola on the weekend and you’ll have a scrumptious snack or breakfast treat on hand for the rest of the week!
Calories: 210 calories, Carbohydrates: 36 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 58 mg, Fiber: 4 g
Exchanges per serving: 2 Bread/Starch, 1 1/2 Fat.
Copyright Diabetic Cooking.