Yummy Crunchy Healthy Granola
My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar. here it is. Feel free to experiment. Add shredded coconut, dried cranberries … live it up.
Ingredients
- 6 cups rolled oats
- 1 cup wheat germ
- 1-1 1/2 cups chopped nuts (almonds, walnuts, pecans, or cashews)
- 1 Tablespoon organic ground cinnamon
- 1 teaspoon organic ground nutmeg
- (or substitute 1 1/2 Tablespoons of Smith & Truslow organic Apple Pie Spice, or organic Ginger Spice Blend for the cinnamon and nutmeg)
- 1/2 teaspoon fine sea salt
- 1/2-1 cup shredded coconut (optional)
- 1/2 cup canola oil
- 1/2 – 3/4 cup honey or maple syrup
- 1 cup raisins or cranberries
Directions
- Preheat oven to 300°F.
- Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
- Spread the mixture on two baking sheets (I use a little cooking spray so it doesn’t stick).
- Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
- After you take it out of the oven, add the raisins
- If you like it a little darker, add an extra five minutes but not much more—it burns easily. It’s soft when you take it out but gets crunchy as it cools. If you like chucks don’t touch or stir until it’s completely cooled, then use a spatula to scrape up. Store in an air tight container.