Recipe by Liwl
This recipe was recommended to me by my nutritionist. The sweetness and crunch of the granola and the tanginess of the raisins compliment each other wonderfully. My friends and family simply cannot stop eating it...I usually make a double batch.
Top Review by Heather U.
ejchristian86, I just made your granola recipe today and I'm so pleased with the result. What a great combination of flavors and the yield was perfect to fit in my empty rolled oats container. Rather than using all wheat germ, I did 1/4 c each wheat germ, ground flax seeds, desiccated coconut, and oat bran, and I used egg white instead of oil. I had a taste of this with yogurt and honey, and it was so tasty, I'm having a hard time keeping myself out of the kitchen to get more. Thanks, ej, for posting this. (P.S. Next time I'll use golden raisins but the dark were all I had and it worked great).
- 158.51 ml whole almond
- 158.51 ml pecans
- 78.07 ml roasted, shelled unsalted sunflower seeds (optional)
- 709.77 ml dry rolled oats
- 236.59 ml wheat germ
- 2.46 ml cinnamon
- 59.14 ml honey
- 29.58 ml molasses
- 29.58 ml vegetable oil
- 59.14 ml maple syrup
- 354.88 ml golden raisins
Directions See How It's Made
- Preheat the oven to 275 F.
- In a large bowl, toss the almonds, pecans, oats, what germ, and cinnamon.
- Set aside.
- In a small saucepan, combine the honey, molasses, maple syrup, and vegetable oil.
- Warm over low heat until bubbles/foams and turns light brown.
- Add the mixture to the nuts and grains and toss throroughly.
- Spread the granola on a large, rimmed baking sheet and bake for about 40 minutes, stirring throroughly every 10 minutes, until the nuts and grains are nicely toasted.
- Let the granola cool and stir in the raisins.
- Once thoroughly cooled, store the granola in an airtight container for up to a month.