From reader Evelyn Nordahl, a much lower-carbohydrate granola recipe.

Yield: About 10 servings of 1/4 cup, each with 9 grams of carbohydrates and 6 grams of fiber, for a total of 3 grams of usable carbs and 17 grams of protein.

INGREDIENTS 

• 1 cup Textured Vegetable Protein granules (available at health food stores)
• 1 teaspoon cinnamon
• 2 tablespoons Splenda
• 1/2 cup unsweetened coconut flakes
• 1/2 cup chopped pecans
• 1/2 cup chopped, sliced, or slivered almonds

INSTRUCTIONS

1. Combine the Textured Vegetable Protein granules, cinnamon, and Splenda in a plastic or glass container large enough to hold all the ingredients.
2. Spread the coconut, pecans, and almonds on a cookie sheet and toast under the broiler just until the coconut starts to brown. Remove from the oven and cool.
3. Add the toasted nuts to the granule mixture, attach the lid, and shake to mix.