Nut and Honey Granola Recipe

A granola fit for whiz kids. Have a bowl with milk or yogurt for breakfast. Store in an airtight container for up to three weeks.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 cups large flake rolled oats
  • ½ cup chopped walnuts
  • ½ cup raw sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup sliced almonds
  • ¼ cup wheat germ
  • 1/3 liquid honey

[/ingredients-left]
[ingredients-right]

  • ¼ cup cooking oil
  • 2 tbsp. brown sugar, packed
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • ½ cup finely chopped dried apricot
  • ¼ cup medium sweetened coconut

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ] Place 1 oven rack in the centre position and the other rack in the lower position. Turn the oven on to 300°F. Put the first 6 ingredients into 1 of the bowls. Stir until well mixed.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Put the next 5 ingredients into the saucepan. Heat on medium for about 2 minutes, stirring constantly, until the brown sugar is dissolved. Carefully drizzle over the rolled oat mixture. Stir until coated. Spread on both ungreased baking sheets. Bake on separate racks for 10 minutes, stirring occasionally. Carefully switch the positions of the baking sheets. Bake for another 10 to 15 minutes, stirring occasionally, until golden. Remove the baking sheets. Turn the oven off. Transfer the granola mixture to the other bowl.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Add the apricot and coconut. Stir well. Cool.[/step-item][/step-list-wrapper]

[nutrition-info calories=”319″ calories_fat=”” fat=”16.4g” sat_fat=”2g” choles=”0mg” sodium=”9mg” carbs=”38g” sugars=”” protein=”9g” fiber=”5g”]

[/nutrition-info]

Also, see 15 Healthy Back to School Breakfast Recipes

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Originally Published in Reader's Digest