Granola is definately not acceptable for phase 1. For phase 2, it would depend on the ingredients used. Any granola with added sugars or raisins would not work. There are some homemade granola recipes on this board that you might try. Here's one for when you get to P2:
3 cups old-fashioned oats 1 1/4 cups whole wheat flour 1/2 cup spenda 1/2 cup sliced almonds 1/4 cup dried apricots 1/2 cup unsweetened shredded coconut 1/2 cup nonfat milk 1/4 cup shelled unsalted sunflower seeds 1/2 teaspoon salt 1/2 cup vegetable oil 1/4 cup SF Maple syrup 3/4 teaspoon vanilla extract 3/4 teaspoon maple extract 1 teaspoon cinnamon 1/2 teaspoon ground allspice
Preheat oven to 275°F. Combine old-fashioned oats,WW flour, splenda, almonds, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup milk,SF Maple syrup, vanilla extract and maple extract,cinnamon,allspice in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 60 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)
Granola is definately not acceptable for phase 1. For phase 2, it would depend on the ingredients used. Any granola with added sugars or raisins would not work. There are some homemade granola recipes on this board that you might try. Here's one for when you get to P2:
3 cups old-fashioned oats
1 1/4 cups whole wheat flour
1/2 cup spenda
1/2 cup sliced almonds
1/4 cup dried apricots
1/2 cup unsweetened shredded coconut
1/2 cup nonfat milk
1/4 cup shelled unsalted sunflower seeds
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup SF Maple syrup
3/4 teaspoon vanilla extract
3/4 teaspoon maple extract
1 teaspoon cinnamon
1/2 teaspoon ground allspice
Preheat oven to 275°F. Combine old-fashioned oats,WW flour, splenda, almonds, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup milk,SF Maple syrup, vanilla extract and maple extract,cinnamon,allspice in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 60 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)
Makes about 4 cups.