Thursday, February 16, 2012

Recipe #22: Granola

Really Really good granola!

I had been searching! I think this is one of the best granolas I've ever had! 

Anytime Granola

{borrowed, adapted and enjoyed from: The Farm Chicks in the Kitchen by: Teri Edwards and Serena Thompson.} 

*note* we cut this recipe in half.


6 cups old fashioned rolled oats
2 cups shredded unsweetened coconut {found at health food stores or during the holidays}
2 cups pecan halves or pieces {optional}
1/3 cup canola oil {or something healthier, ex. coconut oil}
1/2 cup brown sugar
1/2 cup crunchy peanut butter {or another crunchy nut butter you like}
1/2 cup honey
2 tsp ground cinnamon 
1 tsp. vanilla extract

I added:
 {to make healthier but not change the taste} 
1 T. flax seed meal
1 T. toasted wheat germ

Hear me out! :)

This little bit of both of these ingredients does NOT effect the taste of the granola. Both are really fine substances and mix in un-noticed. Why use it you ask? Flaxseed meal is a wonderful source of fiber and Omega 3 fats and toasted wheat germ provides vitamin E and folic acid. These two ingredients help fill you up faster! And keep you full longer. You won't compromise taste or texture, but you will gain important nutrients without even noticing! Both of these ingredients run about $7-10 and are kept in the fridge. They last a long time so they are certainly worth the purchase! You can find these ingredients at your local health food store or natural section at the supermarket. 

Ok back to the recipe!

1) Heat oven to 325 degrees F. 
2) Combine oats, coconut, pecans, flaxseed meal and toasted wheat germ in large bowl. Combine oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan. Heat over medium heat and stir until smooth. {THIS CREATES THE MOST HEAVENLY SMELL!!}.
3) Pour peanut butter mixture over oat mixture stirring until well combined.
4) Line a shallow baking dish {jelly roll pan} with foil. Spread the oat mixture out on the pan evenly. Bake until lightly browned {or depending on your taste} about 50 minutes, stirring every 10 minutes with a large spoon or spatula. 
5) Cool in the pan on a wire rack stirring once more {otherwise you get a granola bar the size of you pan!!}.

You can store this in an air-tight container for up to 2 weeks!


What are in your favorite granolas? 

What do you like to add flaxseed meal and toasted wheat germ to?

All for now,


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