Food recipes
Honey & Almond Granola
Honey & Almond Granola Ingredients: oats nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) wheat germ, crude honey sugars, brown vanilla extract salt, table cranberries,...
Honey & Almond Granola
Ingredients:
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
honey
sugars, brown
vanilla extract
salt, table
cranberries, dried, sweetened
raisins, seeded
Directions:
Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
On the cookie sheet, mix together the oats, almonds and coconut and spread evenly across the pan.
Place cookie sheet in the oven and toast oat mixture for 12-15 minutes or until coconut is starting to turn golden brown.
While mixture is toasting, line a 13x9 cake pan with waxed paper.
After 12-15 minutes, reduce oven heat to 300 degrees F. Remove cookie sheet from the oven and pour oat mixture into a large mixing bowl.
Add all remaining ingredients and mix well with a wooden spoon.
Pour granola into the lined cake pan and spread out evenly and loosely.
Bake for 30 minutes or until granola is golden brown, stirring every 6-8 minutes.
Remove granola from the oven and allow it to cool to room temperature while still in the pan.
Store in an airtight container in the freezer to keep it crunchy!
You can also store it in the pantry, but it will lose its crunch after a week or so.
Serve alone, with milk, or with yogurt.
Adapted liberally from Smitten Kitchen
Ingredients:
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
honey
sugars, brown
vanilla extract
salt, table
cranberries, dried, sweetened
raisins, seeded
Directions:
Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
On the cookie sheet, mix together the oats, almonds and coconut and spread evenly across the pan.
Place cookie sheet in the oven and toast oat mixture for 12-15 minutes or until coconut is starting to turn golden brown.
While mixture is toasting, line a 13x9 cake pan with waxed paper.
After 12-15 minutes, reduce oven heat to 300 degrees F. Remove cookie sheet from the oven and pour oat mixture into a large mixing bowl.
Add all remaining ingredients and mix well with a wooden spoon.
Pour granola into the lined cake pan and spread out evenly and loosely.
Bake for 30 minutes or until granola is golden brown, stirring every 6-8 minutes.
Remove granola from the oven and allow it to cool to room temperature while still in the pan.
Store in an airtight container in the freezer to keep it crunchy!
You can also store it in the pantry, but it will lose its crunch after a week or so.
Serve alone, with milk, or with yogurt.
Adapted liberally from Smitten Kitchen