Granola
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Ingredients
- Preheat oven to 350 degrees
- 2 c. Oatmeal (not instant)
- 3/4 c. Sliced (or slivered) Almonds
- 1/4 c. each of Ground (or Whole) Flax Seed, Sunflowere Seeds & Pumpkin Seeds
- 1 1/2 c. Shredded Coconut
- 1/2 c. Toasted Wheat Germ
- 1 T. Unsalted Butter
- 1 T. Canola Oil
- 1/3 c. each of Honey & Peanut Butter
- 2 T. Brown Sugar
- 1 1/2 t. Vanilla
- 2 t. Cinnamon
- 1/4 t. Kosher Salt
Instructions
- On large cookie sheet (Pam sprayed and lined with parchment paper), toast the oatmeal, almonds, seeds, and coconut for 15 to 20 minutes.
- Stir occasionally until lightly browned.
- Transfer mixture to large bowl and stir in toasted Wheat Germ.
- In small saucepan, bring to boil (over med.
- heat) butter,Canola oil, honey brown sugar, cinnamon & salt.
- Pour over toasted ingredients & toss.
- Reduce oven temp to 300 degrees.
- Pour mixture back onto cookie sheet.
- (Spread out and flatten.) Bake for 15 minutes being careful not to get too brown.
- Cool and break into pieces.
- Preheat oven to 350 degrees
- 2 c. Oatmeal (not instant)
- 3/4 c. Sliced (or slivered) Almonds
- 1/4 c. each of Ground (or Whole) Flax Seed, Sunflowere Seeds & Pumpkin Seeds
- 1 1/2 c. Shredded Coconut
- 1/2 c. Toasted Wheat Germ
- 1 T. Unsalted Butter
- 1 T. Canola Oil
- 1/3 c. each of Honey & Peanut Butter
- 2 T. Brown Sugar
- 1 1/2 t. Vanilla
- 2 t. Cinnamon
- 1/4 t. Kosher Salt
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