I've made this recipe probably hundreds of times; I've had it for breakfast almost every day for years. Obviously I love it. I make a few changes, to make it less sweet and to give it more insoluble fiber:
* Skip the maple syrup, but add more oil to make sure the ratio of wet to dry ingredients is unchanged.
* Substitute ground flaxseed for some of the oat bran and wheat germ
*** Also, I've found that the granola is more reliably crispy if you cook it for 50 min at 275.
Note: If you don't have wheat germ, I've found it's still delicious if you substitute oat bran for the wheat bran.
Was this review helpful?
0 users found this review helpful
I've made this recipe probably hundreds of times; I've had it for breakfast almost every day...