From Mimi Schechter
1 lb rolled oats
1 cup shredded coconut, unsweetened or sweetened if you prefer
1/2 C slivered almonds
1/4 C sesame seeds
1/2 C wheat germ
1/2 t. Coarse salt
1/2 C safflower oil
1/2 C honey
1/3 C water
1 1/2 t. Vanilla extract
1/2 C golden raisins
1/2 C dried cranberries or other dried fruit
1. Preheat the oven to 250
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 or 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container.
1 cup shredded coconut, unsweetened or sweetened if you prefer
1/2 C slivered almonds
1/4 C sesame seeds
1/2 C wheat germ
1/2 t. Coarse salt
1/2 C safflower oil
1/2 C honey
1/3 C water
1 1/2 t. Vanilla extract
1/2 C golden raisins
1/2 C dried cranberries or other dried fruit
1. Preheat the oven to 250
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 or 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container.
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