Recipe Directions
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Ingredients
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5 cups rolled oats (not quick oats)
3/4 cup unsweetened coconut flakes
1 cup wheat germ
½ cup wheat bran
1 cup sunflower seeds
½ cup sesame seeds
½ cup brown sugar
9 ounces smooth peanut butter
1/4 cup vegetable oil
3/4 cup Vermont maple syrup
1 Tablespoon vanilla extract
raisins and banana chips to taste
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Directions
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Preheat oven to 275 degrees.
In a large bowl, mix the rolled oats, coconut, germ, bran, sunflower and sesame
seeds together.
In a medium-sized saucepan, combine the brown sugar, peanut butter, oil, maple
syrup and vanilla. Heat the mixture over medium-low heat, stirring occasionally,
until thoroughly combined.
Place the wet ingredients in the bowl with the dry ingredients. Mix until all
of the oat mixture is coated with the peanut butter mixture. Allow some to stay
in larger clumps to achieve a variety of textures in the finished product.
Place the mixture on an ungreased baking sheet. Bake the mixture, stirring frequently,
and allow the entire mixture to dry out. Once the granola is completely dry
and crunchy, remove from the oven and allow to cool to room temperature. Add
the raisins and banana chips and store in a tightly sealed container at room
temperature for up to 2 weeks.
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Yield
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Makes about 8 cups
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