Fills 4 quart jars
Prep time 15 min.
Bake time 50 min.
This granola is crunchy and sweet with so many good and healthy grains making it high in fiber and a great way to start your day!
The recipe came from my Mother in law who got it from their Mennonite school cookbook. I tweaked a few things and now it is a staple I constantly keep on hand.
⦁ 10 cups oatmeal (old fashioned Rolled oats).
⦁ 1 1/2 cups sweetened shredded coconut
⦁ 1 cup sunflower seeds
⦁ 1 cup brown sugar
⦁ 1 cup wheat germ
⦁ 1 package graham crackers, crushed.
⦁ 1/2 cup milled flax seeds
⦁ 1/2 cup chia seeds
⦁ 1 1/2 cup salted butter
⦁ 1/2 cup honey
⦁ 1/4 cup water
⦁ 2 teaspoons vanilla extract
⦁ 2 teaspoons maple syrup
⦁ 1/2 teaspoon salt
⦁ optional: dried cranberries, raisins or butterscotch chips to be stirred in after baking.
1 Preheat oven to 300 degrees Fahrenheit.
2 Combine dry ingredients in a large mixing bowl.
3 Melt the butter, then add water, honey, vanilla, maple syrup and salt. Pour over dry ingredients and mix well with a spatula.
4 Spread into two large cookie sheets and toast in the oven for approximately 40-50 minutes, giving it a stir every 20 minutes to allow it to toast evenly, until it has started to dry and is a golden brown color. Remove cookie sheets with granola from the oven and allow granola to cool.
5 After baking; Add additional dried fruit or chocolate/ butterscotch chips of your choice. *see note
Note* this is a fairly sweet granola so I prefer mine plain.
Follow along for more Yummy recipes!
This granola is a favorite quick breakfast of mine. it has really come in clutch for me on those busy mornings with a 17 month old and a newborn baby.
I highly recommend keeping a nice sized container in your pantry for hectic mornings when you need a quick and filling breakfast!
Also, this granola has a great shelf life.