Honey Granola Recipe: Preheat your oven to 325 degrees F (165 degrees C) and place
rack in the center of the oven. Either butter (oil) or spray a baking sheet with
a non stick vegetable spray.
In a large bowl combine the rolled oats,
nuts, seeds, wheat germ (if using), ground cinnamon, and salt.
In a small saucepan, stirring
constantly, bring just to a boil the water, oil, honey, brown sugar, and vanilla
extract. Pour this mixture over the dry ingredients and
toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about
35 - 40
minutes or until golden brown, stirring occasionally so the mixture browns
evenly. (The browner the granola gets (without burning) the crunchier the
granola will be.) Place on a wire rack to cool. You
will notice that the granola may still be sticky and soft when it is first removed from the oven,
but it will become crisp and dry as it cools. Make sure to break up any
large clumps of granola while the mixture is still warm. Once the
granola has completely cooled, store in an airtight container or plastic bag in
the refrigerator. It will keep for several weeks.
Can serve plain or with dried
and/or fresh fruit
and milk.
Makes about 5 cups.
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Honey Granola Recipe:
3 cups (275 grams) old-fashioned rolled oats (not instant)
1 cup (150 grams) whole raw almonds
1/2 cup (75 grams) raw sunflower seeds
1/2 cup (75 grams) raw pumpkin seeds
1/4 cup (40 grams)
raw sesame or flax seeds
1/2 tablespoon (5 grams) wheat germ (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon
(1 gram) salt
1/4 cup (60 ml/grams) water
or fruit juice
1/4 cup (60 ml/grams)
flavorless oil (corn, vegetable, canola, or safflower oil)
1/2 cup (120 ml)
(180 grams) liquid honey (I use either clover or orange blossom honey)
1/4
cup (50 grams) firmly packed light brown sugar
1/2 teaspoon (2 grams) pure vanilla extract
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