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Ingredients
- 3 c. old-fashioned oats
- 1Â 1/4 c. whole wheat flour
- 1/2 c. golden sugar - (packed)
- 1/2 c. sliced almonds
- 1/2 c. minced walnuts
- 1/2 c. dry nonfat lowfat milk pwdr
- 1/4 c. shelled unsalted sunflower seeds
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 1/2 c. water
- 1/4 c. honey
- 3/4 tsp vanilla extract
- 3/4 tsp maple extract
Directions
- Preheat oven to 300 degrees.
- Combine old-fashioned oats, flour, golden sugar, almonds, walnuts, lowfat milk pwdr, sunflower seeds and salt in 13- by 9- by 2-inch metal baking pan. Whisk vegetable oil, 1/2 c. water, honey, vanilla extract and maple extract in medium bowl to blend. Add in to dry ingredients in pan and stir to coat well.
- Bake till granola is golden brown and crunchy, stirring frequently, about 45 min. Cold completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)
- This recipe yields about 4 c..
- Comments: "While on vacation in central Utah, I stayed in Bicknell at a wonderful place called The Lodge at Red River Ranch," writes Nancy Schmauder of University Place, Washington. "The granola was a breakfast treat worth getting up for."
- This crunchy granola has a touch of sweetness from honey and brown sugar. It makes a great breakfast served with lowfat milk, or possibly a good snack eaten plain. Note which it can be made up to two weeks ahead.
- Yield: 4 c.
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