Since discovering that our daughter has nut allergies
What you need:
- 1/2 cup of olive oil (you can use veggie or canola if you choose)
- 1 cup of honey (use local honey
as the hypoallergenic properties are well worth the benefit)
- 2 teaspoons of cinnamon
- 4 tablespoons of brown sugar (Do not leave this out; you’ll regret it)
- 2.5 teaspoons of vanilla extract
- 3 cups of old fashioned oats
. (Do not use instant)
- 2 cups of any nut (if you are not allergic)
- 4 tablespoons wheat germ
- 1 cup of sunflower seeds (raw)
- 1 cup of pumpkin seeds (raw)
- 4 teaspoons of flax seeds
- 1/2 teaspoon salt
- 2 cups of craisins (or other dried fruit)
- 2 cups of dried strawberries/peaches or other dried fruit
How you do it:
- Preheat oven 325F. Cover cookie sheet with parchment paper.
- Combine and mix all wet ingredients and brown sugar in a bowl.
- In a separate bowl, mix all dry ingredients sans fruit,
- Pour wet ingredients over dry and stir until thoroughly coated.
- Spread mixture evenly on cookie sheet and bake for about 25 minutes. Be sure to stir occasionally.
- Remove from oven and allow to cool. Mix in fruit.
In the photo, we used fresh fruit. If you are going to do that, add the fruit as you eat it rather than mixing. We also served it with Greek Yogurt
Store granola in air-tight container. I do not know how long it will keep.
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