Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 8 cups regular rolled oats 1 1/2 cups brown sugar - I use 1 cup 1 1/2 cups wheat germ 8 ounces shredded coconut (2 1/4C) 1 1/2 cups raw macadamia nuts (8 oz) 1 cup sunflower seeds 1/2 cup to 1 cup pumpkin seeds 1/2 cup canola oil 3/4 cup honey 2 teaspoons vanilla extract Instructions: Preheat oven to 325°F. In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds. In a small saucepan, heat canola oil, honey and vanilla until bubbling. Pour hot mixture over oat mixture and mix thoroughly. Grease two 10 x 15 inch baking sheets. Divide granola mixture between pans, spreading evenly. Bake for 20 to 30 minutes, or longer, stirring a few times until coconut is lightly browned. Remove from oven and cool, stirring several times. Store in airtight container. Makes 16 cups plus. Notes: We love this as a topping on yogurt, or just a snack. |
Copyright © 1993 - 2012 Lanier Publishing International