Nutritious Granola Mix Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
4 cup: Rolled oats,
1/2 cup: Rye flakes, * see note
1/2 cup: Wheat flakes, * see note
3/4 cup: Wheat germ,
1 cup: Dried coconut,
3/4 cup: Sunflower seeds,
1 1/2 cup: Mixed nuts, chopped
1/4 cup: Sesame seeds, dried and
Hulled,
1/2 cup: Packed dark brown sugar,
3/4 cup: Safflower oil, or Canola
3/4 cup: Water,
1/4 cup: Honey,
1/4 cup: Molasses,
1/2 tsp: Salt, to taste
1 tsp: Ground cinnamon,
1 1/2 tsp: Vanilla extract,
2 cup: Dried fruit, **see note
Directions:
* Rye flakes and wheat flakes can be found at health food stores and
some supermarkets. ** Use a variety of dried fruits for interesting
taste: raisins, dates, apricots, apples, peaches, etc.
Granola mix: In a large bowl, combine oats, rye, wheat, wheat germ,
coconut, sunflower seeds, nuts and sesame seeds. Stir until blended
well. In a saucepan, combine brown sugar, water, oil, honey,
molasses, salt, vanilla and cinnamon. Heat and stir until sugar is
dissolved. DO NOT boil. Pour syrup over oat mixture. Stir with a
wooden spoon until syrup coats all ingredients. Spread mixture in two
13 x 9 x 2-inch pans or on 2 large cookie sheets with raised edges.
Bake in preheated 300-degree oven 30 minutes, stirring occasionally.
For crunchier texture bake 7-10 minutes longer. Cool on racks. Stir
in the dried fruit that has been chopped into bite sized pieces. You
can put this into containers and keep in cool dry place for up to 6
months. Do not refrigerate.
Yield: About 10 cups.
Recipe By : Jo Anne Merrill
Source from luhu.jp
some supermarkets. ** Use a variety of dried fruits for interesting
taste: raisins, dates, apricots, apples, peaches, etc.
Granola mix: In a large bowl, combine oats, rye, wheat, wheat germ,
coconut, sunflower seeds, nuts and sesame seeds. Stir until blended
well. In a saucepan, combine brown sugar, water, oil, honey,
molasses, salt, vanilla and cinnamon. Heat and stir until sugar is
dissolved. DO NOT boil. Pour syrup over oat mixture. Stir with a
wooden spoon until syrup coats all ingredients. Spread mixture in two
13 x 9 x 2-inch pans or on 2 large cookie sheets with raised edges.
Bake in preheated 300-degree oven 30 minutes, stirring occasionally.
For crunchier texture bake 7-10 minutes longer. Cool on racks. Stir
in the dried fruit that has been chopped into bite sized pieces. You
can put this into containers and keep in cool dry place for up to 6
months. Do not refrigerate.
Yield: About 10 cups.
Recipe By : Jo Anne Merrill
Source from luhu.jp