Granola can be prepared in advance and refrigerated to provide a quick and versatile solution for breakfast and snacks. For breakfast, serve with milk or yogurt. You can also pack some granola into a lunch bag or small plastic container, and sprinkle on yogurt for a nutritious mid-morning snack.
- 1 1/4 cups rolled oats
- 1/3 cup shredded coconut
- 1/4 cup wheat germ
- 1/4 cup wheat flakes
- 2 tbsp sliced almonds
- 2 tbsp unsalted sunflower seeds
- 1/4 cup liquid honey
- 2 tbsp vegetable oil
- 1/3 cup dried raisins or cranberries
- Preheat oven to 350 F (180 C)
- In a large bowl, stir together rolled oats, coconut, wheat germ, wheat flakes, almonds, and sunflower seeds. In a small saucepan, heat together honey and oil over a medium low heat; gradually stir into oat mixture until well coated.
- Spread on rimmed baking sheet; bake in 350 F (180 C) oven, stirring frequently, for 10 to 15 minutes, or until golden brown. Remove from oven and stir in raisins.
- Let cool, stirring occasionally to prevent clumping.
Note: Granola can be refrigerated in an air tight container for up to one month.
This recipe makes about 20 servings.
I couldn’t believe that Bob (the Apple Cinnamon Guy..) actually likes it!
- 7 cups quick cooking oats
- 1 cup wheat germ
- 1 cup wheat bran
- 1/2 cup brown sugar
- 1/2 cup vegetable oil *
- 1/2 cup honey (unpasturized)
- 1/2 cup water
- 1 Tbsp. vanilla extract
- 1 tsp. ground cinnamon (optional)
- 1 tsp. ground nutmeg (optional)
- 1 tsp. salt
- 1 cup chopped dates
- 1 cup chopped pecans
- 1 cup flaked coconut (optional)
1. Preheat oven to 275F (135 C)
2. In a large bowl, mix oats, wheat germ, and wheat bran.
3. In a medium bowl, blend brown sugar, vegetable oil*, honey, and water.
Mix in vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture
into the oat mixture (2.) and fold until evenly moist, and then transfer onto a large,
shallow baking dish.
4. Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly brown. (3 X 15per)
5. Then incorporate or mix dates, peacans, and coconut into the cereal mixture and
continue to bake for 15 minutes.
6. Allow to cool, and store in airtight containers in the refridgerator.
*try hemp oil-little less than 1/2 cup as it is heavier
OR 1/4 cup vegetable oil + 1/4 cup hemp oil