Recipe by Sue Lau
Nice and crunchy with oats and plenty of goodies.
Top Review by Roosie
I followed the recipe precisely with the minor exception of subbing 1/4 cup of the raisins for dried cranberries. This is a really unusual not-too-sweet granola recipe. The fact that you add the wheat germ late in the baking time is interesting because (to my surprise) the result is that everything gets coated in wheat germ. This produces a strong (though not offensive) wheat germ flavor, which I think diminishes the sweetness of this even more. I used melted butter and sucanat as prescribed. This didn't turn too golden like some granola recipes, but it still ended up nice and cripsy. I've never made granola with sunflower seeds or pumpkin seeds, but I got them both special for this recipe and they are great additions (surprisingly, those little green pumpkin seeds are my favorite!). I don't think that almond is the dominating flavor in these, but rather, wheat germ. Next time I might use more sucanat or add some sugar or even vanilla or almond extract. A healthier-tasting take on granola, and a nice change from the norm. Thanks, Sue!
- 1⁄4 cup vegan margarine, melted (or butter)
- 1⁄4 cup sucanat (or brown sugar)
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 2 cups rolled oats
- 2⁄3 cup sliced almonds
- 1⁄3 cup oat bran
- 1⁄3 cup sunflower seeds
- 1⁄3 cup shelled pumpkin seeds (pepitas)
- 1⁄3 cup wheat germ
- 3⁄4 cup raisins
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Mix together margarine, sugar, maple syrup, and molasses in the bottom of a 9 x 5 x 2" baking dish.
- Stir in oats, almonds, oat bran, sunflower seeds, and pumpkin seeds, tossing until well coated with syrupy mixture.
- Bake in preheated oven for 15 minutes, stirring 2-3 times.
- Stir in wheat germ and bake 10 minutes more, stirring a couple of times while baking.
- Remove from oven and stir in raisins.
- Allow to cool and store in an airtight container until ready to use.