Info
- Course: Main Course, Snack
- Skill Level: Easy
- Cost: Moderate
- Favorited: 14 Times
Can be made ahead of time.
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Classic Crunchy Granola
Cookbook
To my mind, store-bought granola is a pale imitation of the homemade version. This and the following granola recipes take minutes to mix, bake just a short time, and taste fresher than those bought in bulk or in boxes. If you’d like, add ¼ cup of ground flaxseed to give an added healthful boost to this or any of the granola recipes that follow.
Yield : About 6 cups
Ingredients
- 4 cups rolled oats (or oatmeal for a finer consistency)
- 1 cup wheat germ or oat bran (or ½ cup of each)
- ¼ cup untoasted sesame or sunflower seeds
- ½ cup slivered or sliced raw almonds
- 1/3 cup honey or maple syrup
- 2 tablespoons safflower oil
- 1 cup raisins, currants, or other chopped dried fruit of your choice
Directions
1 Preheat the oven to 275° F. Lightly oil one or two baking sheets.
2 Combine oats, wheat germ, sesame seeds, and almonds in a large mixing bowl.
3 Combine the honey with the oil in a small container. Drizzle into the oat mixture, stirring constantly; mix thoroughly until evenly coated.
4 Spread on the baking sheets. Bake, stirring every 10 minutes or so, for 20 to 30 minutes, or until golden.
5 Allow the granola to cool on the baking sheets, then stir in the raisins. When completely cool, transfer to jars and store at room temperature. Keeps 1 to 2 months in a cool, dry place.
© 2004 Nava Atlas
Nutritional Information
Nutritional information is provided by the author.
Per 3/4-cup serving:
Calories: 359
Total fat: 15 g
Protein: 13 g
Fiber: 7.8 g
Carbohydrates: 48 g
Cholesterol: 0 g
Sodium: 5 mg
