Breakfast |
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Honey Almond Granola - 2006
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Position racks in the upper and lower thirds of the oven and heat the oven to 325 degrees. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran and almonds. In a smaller bowl whisk the oil, honey, vanilla, almond extract, dry milk and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon until well combined.
Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 minutes, stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted another 10 to 20 minutes. Don't overcook. Let cool completely in the
pans. When completely cool, stir in the raisins.
Yield: 10 Cups
- 4 Cups old-fashioned rolled oats
- 1 Cup Oat bran
- 2 Cups Almonds -- coarsely chopped
- ¾ Cup Vegetable oil
- ¾ Cup honey
- 1 Tablespoon Vanilla extract
- ½ Teaspoon Almond extract
- 1 Cup nonfat dry milk
- ½ teaspoon salt
- 1 Cup Raisins
PREPARATION
Position racks in the upper and lower thirds of the oven and heat the oven to 325 degrees. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran and almonds. In a smaller bowl whisk the oil, honey, vanilla, almond extract, dry milk and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon until well combined.
Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 minutes, stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted another 10 to 20 minutes. Don't overcook. Let cool completely in the
pans. When completely cool, stir in the raisins.
Yield: 10 Cups
