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Megan's Granola

Reviewed: May 8, 2013
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.
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