Prep 10 mins
Cook 25 mins
Great to eat on top of yogurt. I always add chopped dried fruit. It is not as sweet as most store bought granola. From joyofbaking.com.
- 3 cups old fashioned oats (not instant)
- 1⁄2 cup almonds (raw whole or sliced)
- 1⁄2 cup sunflower seeds (raw)
- 1⁄2 cup pumpkin seeds (raw)
- 1⁄4 cup sesame seeds
- 1⁄2 tablespoon wheat germ (optional)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 cup water
- 1⁄4 cup canola oil
- 1⁄2 cup honey
- Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.
- In a large bowl combine the rolled oats, nuts, seeds, wheat germ, 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 25 - 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 when it is 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.
- Serve with dried or fresh fruit and milk.
- Makes about 5 cups.