Grand Canyon Granola

By sarah_carroll

Ingredients

• 2 cups rolled oats (regular or quick cooking)
• 1/4 cup nonfat dried milk
• 1/2 cup wheat germ
• 1/2 cup shredded unsweetened coconut
• 1/2 cup slivered almonds
• 1/2 cup sunflower seeds
• 1/2 cup roasted soy nuts (see Notes)
• 1 cup pecans or walnuts
• 1/4 cup white sesame seeds, optional
• 1/2 cup honey
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup firmly packed light brown sugar
• 1/4 cup vegetable oil, plus more for baking sheet
• 1/2 cup raisins

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 300°. In a large bowl, mix together oats, nonfat dried milk, wheat germ, coconut, nuts, and seeds.

2. In a small saucepan, combine honey, maple syrup, vanilla, brown sugar, and oil and bring to a boil. Pour over dry mixture and mix together with a wooden spoon. Oil a rimmed baking sheet and pour mixture onto sheet. Bake 15 minutes. Stir granola and bake another 10 minutes. Sprinkle in raisins and bake 5 minutes more. (The granola will look wet and sticky but will dry out as it cools.)

3. Let granola cool completely on baking sheet. Store in an airtight container for up to 2 weeks.

The Twist: Add Chocolate. In one fell swoop, this healthy snack becomes (a still fairly healthy) chocolate bark candy. Melt 12 oz. semisweet chocolate chips in a medium bowl set over a saucepan of simmering water; remove chocolate from heat while still a little chunky, then stir until smooth. Spread onto a baking sheet lined with parchment and sprinkle with 2 cups of the granola. Chill until set, at least 30 minutes. Break granola-chocolate bark into pieces.

Note: Nutritional analysis is per cup.


Nutritional Information
Calories:535 (49% from fat)
Protein:11g
Fat:29g (sat 5.1)
Carbohydrate:63g
Fiber:5g
Sodium:21mg
Cholesterol:0.4mg