Crunchy Granola
Yield | ![]() | ||
---|---|---|---|
Source | Karen Dostal | ||
Prep time | 45 minutes | ||
Recipe Type | Breakfast/Brunch |
1 | Cup | honey |
1⁄4 | Cup | molasses |
1⁄4 | Cup | canola oil |
2 | Teaspoon | vanilla |
6 | Cup | rolled oats |
1 | Cup | puffed millet ((optional)) |
1 | Cup | puffed corn ((optional)) |
2 | Cup | rolled barley ((alternative option)) |
1⁄4 | Cup | sunflower seeds |
1⁄4 | Cup | peanuts |
1⁄2 | Cup | cashew pieces |
1⁄2 | Cup | almonds (raw) |
1⁄2 | Tablespoon | cinnamon |
Preheat Oven to 325 degrees.
Lightly butter or oil 2 sheet cake pans
On the stovetop gently warm Honey, Molasses, Canola Oil, and Vanilla extract.
In a large mixing bowl: toss dry ingredients.
Pour honey mixture over dry ingredients, stir until evenly mixed.
Spread into cake pans, toast until evenly browned & crisp.
Stir frequently while in the oven, the edges like to burn.
When cool, top pans with raisins, dried cranberries & coconut flakes (add flax meal as an option). Use other dried fruit chopped for more options.
Also, cut back on honey and substitute brown sugar for a crispier granola.
This recipe is a guideline. Experiment! Have yummy, fun!
People will say, "you make your own breakfast cereal!" Warning: you may become a granola head!
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