Food recipes
Whole Lotta Nuts Granola
Whole Lotta Nuts Granola Ingredients: oats nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) seeds, pumpkin and squash seeds, whole, roasted, without salt nuts, pine nuts...
Whole Lotta Nuts Granola
Ingredients:
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pine nuts, dried
nuts, pecans
spices, cinnamon, ground
salt, table
butter, without salt
honey
vanilla extract
raisins, seeded
cranberries, dried, sweetened
Directions:
Preheat oven to 325 degrees F.
In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt.
In a small saucepan melt butter with honey over low heat, stirring.
Add vanilla and pour butter mixture over oat mixture and stir until combined well.
On a large baking sheet, spread the granola evenly in a thin layer.
Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.
(Do not overbake; the granola will crisp more when cooled.)
Cool the granola on the pan on top of the stove and stir in dried fruits.
Granola may be kept in an airtight container at room temperature for up to 1 week.
Serve at room temperature in a bowl with milk, or as a snack.
Ingredients:
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pine nuts, dried
nuts, pecans
spices, cinnamon, ground
salt, table
butter, without salt
honey
vanilla extract
raisins, seeded
cranberries, dried, sweetened
Directions:
Preheat oven to 325 degrees F.
In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt.
In a small saucepan melt butter with honey over low heat, stirring.
Add vanilla and pour butter mixture over oat mixture and stir until combined well.
On a large baking sheet, spread the granola evenly in a thin layer.
Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.
(Do not overbake; the granola will crisp more when cooled.)
Cool the granola on the pan on top of the stove and stir in dried fruits.
Granola may be kept in an airtight container at room temperature for up to 1 week.
Serve at room temperature in a bowl with milk, or as a snack.