Use this recipe as a guideline to create your perfect granola. Some great things to add are brewers yeast, sesame seeds, any kind of nut or dried fruit, or even chocolate chips. This granola will keep in an airtight container for 2 weeks at room temperature; and if you think you might have some left, freeze it for a longer amount of time or put in an airtight container in the fridge for another week or two.
About This Recipe
|Yield:||Makes 3-4 cups (6-8 servings)|
|Active time:||10 minutes|
|Total time:||40 minutes|
|Special equipment:||baking sheet|
|This recipe appears in:||Sunday Brunch: Granola|
- 2 cups rolled oats
- 1/3 cup unsweetened shredded coconut
- 1/3 cup wheat germ
- 1/3 cup nuts (almonds are a personal favorite)
- 1/3 cup shelled sunflower seeds
- 2 tablespoons flax seed
- 1 tablespoon brown sugar
- 1/3 cup safflower or grapeseed oil
- 1/4 cup maple syrup
- pinch of salt
- 1 teaspoon vanilla
- 1/3 cup raisins
Preheat oven to 300°F. In a large bowl combine rolled oats, coconut, wheat germ, nuts, sunflower seeds, flax seed and brown sugar.
Warm the oil, maple syrup, salt and vanilla in a small pot. Pour oil mixture over oats and toss to combine. Spread the granola on cookie sheet and bake for 30 minutes, until golden. Allow to cool completely then stir in raisins. Serve on its own, or over milk or yogurt with sliced fresh fruit.