6 cups quick-cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds
1 cup shopped nuts or raisins
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (slightly milder)
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degree F
Spread the oats on a rimmed baking pan, and bake for 10 minutes
Transfer the oats to a large mixing bowl and add the shugar, wheat germ, cocount, seeds and nuts or raisins.
Stir to mix well then add the oil, syrup and vanilla extract.
Mix until evertyhign is moistened.
Spread half of the mixture on each of the 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.
Let the baked granola cool on the pans then transfer it to a bowl and stir until crumbly. Store in an airtight container.
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds
1 cup shopped nuts or raisins
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (slightly milder)
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degree F
Spread the oats on a rimmed baking pan, and bake for 10 minutes
Transfer the oats to a large mixing bowl and add the shugar, wheat germ, cocount, seeds and nuts or raisins.
Stir to mix well then add the oil, syrup and vanilla extract.
Mix until evertyhign is moistened.
Spread half of the mixture on each of the 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.
Let the baked granola cool on the pans then transfer it to a bowl and stir until crumbly. Store in an airtight container.
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