Best Yet Granola

Thursday I had the opportunity to get away for the afternoon and do some shopping at a new bulk food store.  We sent the afternoon exploring a few other stores in Richland county as well including Planktown Market, Planktown Hardware and County Fabrics.  While at Plankton Market I was able to pick up the remaining ingredients I need to make a big batch of granola.  This was a new recipe I put together from several other recipes.  That’s one of the best things about granola, you can add, subtract and substitute until your heart’s content.  I made several variations but I think this combination turned out especially well, so I thought I would share it. This is a great recipe to let the little ones help with.  They love helping to measure the ingredients and of course all the stirring.

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Best Yet Granola

  • 8 cups rolled oats
  • 1 cup raw wheat germ
  • 1 cup ground flaxseed
  • 1 t. salt
  • ¾ cup raw honey
  • ¼ cup maple syrup
  • 1 cup coconut oil
  • 1 T cinnamon
  • 1 t. vanilla
  • ¾ cup sunflower seeds
  • 1 cup slivered almonds
  • 1 cup finely chopped walnuts
  • 2 cups unsweetened coconut
  • ½ dried cranberries or raisins

Preheat oven to 325 degrees. In a large bowl, mix together oats, wheat germ, ground flaxseed, seeds and nuts.  In a medium saucepan, mix honey, maple syrup, salt, coconut oil, cinnamon and vanilla, bring just to a boil.  Pour syrup over oat mixture, stir until well coated. Pour granola out on 2 large baking sheets lined with parchment paper or well greased. Bake for 10 minutes.  Stir granola adding coconut.  Return to oven for an additional 10 minutes.  Remove from oven, spread out to cool.  Once cool mix in cranberries or raisins.

This granola is delicious by itself as a snack, with milk or served over yogurt.


Linking to Get Real Frugal Fridays


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