Apple Cinnamon Granola (updated 5-09)

Apple Cinnamon Granola II
Tastes great mixed with applesauce or my Strawberry 'Ice Cream'

3 cups regular rolled oats, uncooked
3 cups puffed brown rice
¼ cup Splenda
½ cup Diabeti Sweet Brown Sugar Substitute
¼ cup flaxseed meal
¼ cup oat bran
2 Tablespoons cinnamon

2 medium apples, diced fine

1 cup walnut pieces, chopped

Ghiardelli 60% Cacao Chocolate Chips (I used about 9 chips per single serving bag)

2 teaspoons clear vanilla
¼ teaspoon butter extract
1 cup water

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients except walnuts and chocolate chips. Stir in finely dice apples and stir well. Set aside.
In small mixing bowl (or oversize measuring cup), combine all wet ingredients thoroughly. Pour this over dry ingredients and stir until thoroughly combined and all oats are covered. Will be moist, but not sopping wet.
Spread out evenly on silpat on large baking sheet. (Could use non –stick Reynolds foil or parchment, too.) Bake for 30 – 45 minutes or until golden brown. Do not overcook! Cool on pan.

Add walnuts and chocolate chips after oat mixture has cooled. Keep in airtight container or portion out to Ziploc bags (STRONGLY SUGGESTED!!).

Makes about 13 - ½ cup servings of granola.

Variation - If you don't have the Diabeti Sweet Brown Sugar, use 3/4 cup Splenda total and 1 teaspoon of maple extract.