Heat oven to 350F. Coat baking sheet with sides with vegetable cooking spray. In heavy, 3-quart saucepan over low heat, mix sugar, honey, sesame oil, cinnamon, vanilla and almond extract. Stir and cook just until sugar is dissolved. Remove from heat. Mix in oats and sesame seeds to coat completely. Spread evenly on baking sheet. Bake in center of oven 10 minutes. Stir, then sprinkle whole and sliced almonds on top. Continue to bake 10 minutes to toast almonds. Cool completely in pan, then pour into large bowl and mix with cranberries and raisins to blend thoroughly. Store in airtight container up to 2 weeks. For each serving, spoon 1/2 cup yogurt into bowl; top with 1/2 cup granola and 1/2 banana, sliced.
* To toast almonds, spread in an ungreased baking pan. Place in 350F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.
fat (24%)
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