Great granolas - includes recipes

Sunset, May, 1996 by Betsy Reynolds Bateson

Enjoy them for breakfast or a snack - even for dessert

For a fast, flavorful breakfast, you can't beat granola. These two recipes are particularly wonderful - and the gingersnap granola is really low in fat. A quick egg-white meringue binds ingredients, eliminating the need for butter or margarine.

A marvelous granola made by Anne and David Gingrass, founding chefs of Postrio, now chef-owners of Hawthorne Lane in San Francisco, is packed with dried apricots, golden raisins, toasted coconut, orange peel, and nuts.

Gingersnap Granola

Cooking time: About 40 minutes Prep time: About 20 minutes Makes: About 12 cups

5 cups (about 1 lb.) regular rolled oats

3 cups (1/2 lb.) gingersnaps, broken into almond-size pieces

2 cups spoon-size wheat squares

1/2 cup lightly toasted wheat germ

1 teaspoon ground cinnamon

3 large egg whites

1/4 teaspoon cream of tartar

1/3 cup sugar

2 cups (6 oz.) chopped dried apples

1/3 cup chopped crystallized ginger

Milk and fresh raspberries or strawberries (optional)

1. In a large bowl, stir oats, gingersnap pieces, spoon-size wheat squares, wheat germ, and cinnamon until well combined; set aside.

2. In another large bowl, whip egg whites and cream of tartar until egg whites hold soft peaks. Add sugar 1 tablespoon at a time, whipping after each addition, until sugar is completely dissolved. Stir egg whites into oat mixture, and press ingredients together with hands until all cereal is well coated.

3. Press oat mixture into 2 lightly oiled 10- by 15-inch baking pans. Bake in a 300 [degrees] oven until mixture is golden brown and sticks together, about 40 minutes.

4. Add apples and ginger equally to pans, and stir until granola breaks into large chunks. Let cool. Use, or store airtight up to 1 month. Serve with milk and berries as desired, or eat plain.

Per 1/2 cup: 183 cal., 15% (28 cal.) from fat; 5.1 g protein; 3.1 g fat (0.5 g sat.); 34 g carbo,; 78 mg sodium; 0 mg chol.

Postrio Granola

Cooking time: About 30 minutes Prep time: About 15 minutes Makes: About 10 cups

5 cups (about 1 lb.) regular rolled oats

1 cup each whole cashews and sliced almonds

1/2 cup firmly packed light brown sugar

1 tablespoon grated orange peel

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup (1/2 lb.) butter or margarine, melted

1/3 cup maple syrup

1 cup toasted flaked coconut

1/2 cup each golden raisins and diced dried apricots

1. In a large bowl, stir together oats, cashews, almonds, brown sugar, orange peel, cinnamon, and nutmeg until well combined.

2. Pour melted butter and syrup over all, and gently mix to distribute evenly. Press mixture into a buttered 10- by 15-inch baking pan.

3. Bake in a 350 [degrees] oven until mixture is golden brown and sticks together, about 30 minutes.

4. Let cool. When completely cool, break into chunks and stir with coconut, raisins, and apricots. Use, or store airtight in a plastic bag or container up to 1 month.

Per 1/2 cup: 313 cal., 52% (162 cal.) from fat; 6.1 g protein; 18 g fat (8.5 g sat.); 34 g carbo.; 148 mg sodium; 26 mg chol.