- 7
Ingredients
- Variations:
- 1/3 cup honey
- 1/3 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 4 cups old-fashioned rolled oats
- 1/3 cup wheat germ
- 1/2 cup sweetened coconut
- 1/2 cup each of dried mango, dried pineapple, and toasted macadamia nuts, chopped
- Berry Blast Granola
- Omit coconut and replace nuts, pineapple and mango with 1 c dried berries. Favorite combo: dried cherries and blueberries. Makes 6 cups.
- Vanilla Almond Granola
- Add 1 T vanilla extract to step 2, and replace coconut with 1 c sliced almonds. Omit the nuts, pineapple and mango. Makes 6 cups.
Preparation
Step 1
1. Heat the oven to 300º. Line two cookie sheets with aluminum foil.
2. In a large bowl, combine the honey, brown sugar, butter, and salt. Add the oats and wheat germ, then stir the mixture until it's evenly blended.
3. Spread the granola onto the prepared cookie sheets and bake for 20 minutes, stirring once halfway through to keep it from burning and encourage even baking.
4. Remove the pans from the oven and stir the granola again. Add the coconut, then return the pans to the oven to bake 10 minutes more. Note: Keep an eye on the granola during this period and stir it occasionally so that it doesn't burn.
5. Remove the granola from the oven and stir it one last time. Allow it to cool completely on the pans, about 15 minutes. When it has cooled, stir in the dried mango, the dried pineapple, and the toasted macadamia nuts, then transfer the granola to an airtight container. The granola can be stored for up to four weeks. Makes about 7 cups.