Megan's Granola

SUBMITTED BY: annie9 PHOTO BY: mama loves to cook

"My daughter and I came up with this recipe and it is absolutely wonderful. Several of my children who typically don't care for granola, loved it. I've tried many granola recipes and this tops them all. Enjoy!"

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 30 servings

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INGREDIENTS

8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries

READ REVIEWS (78)

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

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REVIEWS

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Reviewed on Feb. 15, 2006 by annie9

There is a slight mistake on the recipe. My original calls for 1 Tablespoon (not teaspoon) of cinnamon and 1 Tablespoon of vanilla.

39 users found this review helpful

Reviewed on Apr. 18, 2007 by MEGOSLAND

I have been making this granola recipe for over a year now and am finally getting to writing a review...WONDERFUL!!! I find it too sweet if I use the honey, brown ugar and maple syrup. I omit the brown sugar entirely and use cup maple syrup and a tablespoon of honey. The nice thing about granola is that it's so easy to modify...I never use the same nuts or seed twice!! Hazelnuts, pumpkin seeds (added later becuase they "pop"!), cashews are among my favorites. Of course, the good ol standby peanuts and almonds never fail! I bake about 200 for 40-45 mins, gives you more control over the level of toastiness (or burntness!) you desire. I often will add in some flax seed meal, excellent health benefits. I will try the coconut oil for health benefits (and flavor!) Thank YOU!

12 users found this review helpful

Reviewed on Aug. 28, 2006 by oregonrain

Wow! Thanks for the recipe. By far the best granola I have ever had. I eat it 5 or 6 times a week - as cereal, mixed with yogurt or as a dry snack. For variations, try one or all of the following: substitute coconut oil for regular oil (the health benefits are amazing), reduce sunflower seeds (they are a little over powering) to 1/2 cup and add 1/2 cup ground flaxseeds, add 1 cup shredded coconut with 10 minutes left to bake. If you want to get the kids to eat it, substitute 1 cup of chocolate chips or m&m's for 1 cup of raisins (not quite as healthy, but still MUCH better for you than a candy bar and boy is it good! Kind of a trail mix granola.) With the shredded coconut and the chocolate chips, it tastes like a healthy magic cookie bar. :-)

12 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 30

Amount Per Serving

Calories: 368

Total Fat: 19.8g
Cholesterol: 0mg
Sodium: 122mg
Total Carbs: 44.6g
Dietary Fiber: 6g
Protein: 9.1g

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