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Megan's Granola

Reviewed: Oct. 26, 2012
I've made this recipe, with modification, every two weeks this year (we eat a lot of granola in our house!) and I've never had mine burn. I think the trick is to have a thick layer of it in the pan as opposed to a thin one. Like others, I omit the brown sugar all together, and cut the oil in half by using apple sauce. I also like to add some extra spice (ginger, cloves, and nutmeg) and sometimes I add some apple juice or lemon juice, too. I never make this recipe the same way twice, and I've never been disappointed. Thanks for a great breakfast!
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