BLUEBERRY CASHEW GRANOLA

2 1/2 cups old-fashioned rolled oats, uncooked
2/3 cup unsalted cashew halves
1/2 cup wheat germ
1/3 cup unsalted sunflower seeds
1/3 cup molasses
1/3 cup honey
1 tablespoon canola oil
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup dried blueberries

Preheat oven to 275 degrees F. Line a baking sheet with aluminum foil and spray with nonstick vegetable cooking spray.

Combine the oats, cashews, wheat germ and sunflower seeds in a large bowl.

In a separate bowl, combine the molasses, honey, oil, cinnamon and nutmeg.

Pour molasses mixture over oat mixture and stir well to combine. Spread evenly in prepared pan.

Bake 30 minutes or until golden, stirring after 15 minutes and frequently after that. Remove from oven and cool completely. Stir blueberries into granola mixture.

Makes 10 servings (about 1/2 cup each)

Per serving: 317 calories (27 percent from fat), 10 grams total fat (2 grams saturated), no cholesterol, 52 grams carbohydrates, 8 grams protein, 8 milligrams sodium, 6 grams dietary fiber.

Source: Recipe by professional home economists Kathryn Moore and Roxanne Wyss for the Kansas City Star