Recipe by Carol
This is a granola that is not made with fat and has more wheat bran than most recipes. I have also added oat bran and wheat germ. If I have them I add slivered almonds along with the pecans or walnuts.
Top Review by Marg (CaymanDesigns)
This is definitely the best tasting Low Fat granola recipe I've tried. The strongest flavor is the wheat germ but that's okay because I love it. I didn't have all the ingredients so I used what I had. I was out of wheat bran so I doubled the oat bran. I was also out of sunflower seeds, which was a bummer because they are always a favorite of mine in granola. I used sliced almonds for my nuts. I tried cooking this in a roasting pan since the use of a metal bowl was mentioned. After 60 minutes in the oven though, it still wasn't crunchy. I then switched to two cookies sheets and it was perfect in another 30 minutes. I add dried fruit to my bowl each day as the mood strikes me. Very good! Thanks for sharing!
- 1 cup brown sugar (I used a scant 1 cup)
- 1⁄2 cup water
- 1 teaspoon pure vanilla extract
- 8 cups rolled oats (old fashioned)
- 1 1⁄2 cups chopped pecans or 1 1⁄2 cups walnuts
- 1 cup wheat bran
- 1 cup oat bran
- 1 cup wheat germ
- 1 cup coconut
- 1 cup sunflower seeds
Directions See How It's Made
- Preheat oven to 275º.
- Line 2 cookie sheets with parchment paper.
- Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl.
- Place in microwave on high for 5 minutes and cook until sugar is completely dissolved.
- Remove from microwave, add vanilla and salt.
- In a large mixing bowl, combine oats, nuts, wheat bran, oat bran, wheat germ, coconut, sunflower seeds, and brown sugar syrup mixture.
- Stir until thoroughly mixed.
- Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
- Stir every fifteen minutes.
- (I use a very large stainless steel bowl instead of a cookie sheet) After baking you may add raisins, dates, or any other dried fruit.
- Yield 14 cups (before adding fruit).