Food recipes
Oatmeal Cookie Granola
Oatmeal Cookie Granola Ingredients: oats sugars, brown seeds, flaxseed spices, cinnamon, ground salt, table oil, canola honey vanilla extract raisins, seeded Directions: Preheat the oven to 300 degrees F and line a ba...
Oatmeal Cookie Granola
Ingredients:
oats
sugars, brown
seeds, flaxseed
spices, cinnamon, ground
salt, table
oil, canola
honey
vanilla extract
raisins, seeded
Directions:
Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine the oats, brown sugar, ground flax seed, cinnamon and salt.
Stir together and set aside.
In a small bowl, measure out oil and pour it in to the oat mixture.
Next, add the honey (or other agave nectar for vegans), then the vanilla.
Stir the entire mixture until all is evenly coated.
Spread the granola onto the baking sheet in an even layer and bake for 30 minutes, stirring about 4 or 5 times so the mixture doesnt burn.
Once done, remove from the oven and stir in the raisins.
Place on a flat surface and pat the mixture down with the back of a spatula or large spoon.
Let cool for 10-20 minutes, then break into clusters.
Store in an airtight container for up to 2 weeks.
Ingredients:
oats
sugars, brown
seeds, flaxseed
spices, cinnamon, ground
salt, table
oil, canola
honey
vanilla extract
raisins, seeded
Directions:
Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine the oats, brown sugar, ground flax seed, cinnamon and salt.
Stir together and set aside.
In a small bowl, measure out oil and pour it in to the oat mixture.
Next, add the honey (or other agave nectar for vegans), then the vanilla.
Stir the entire mixture until all is evenly coated.
Spread the granola onto the baking sheet in an even layer and bake for 30 minutes, stirring about 4 or 5 times so the mixture doesnt burn.
Once done, remove from the oven and stir in the raisins.
Place on a flat surface and pat the mixture down with the back of a spatula or large spoon.
Let cool for 10-20 minutes, then break into clusters.
Store in an airtight container for up to 2 weeks.