Serve this granola with yogurt and fruit for breakfast or a snack, for dessert over ice cream or layered with whipped cream and fruit as a parfait.
This is my doubled recipe and can easily be cut in half.
Jeanna’s Granola
Perfect in a breakfast parfait.
Ingredients
Dry
- 8 cups oatmeal
- 2 cups sunflower seed kernels
- 2 cups almonds slivers
- 1 cup walnuts
- 1/3 cup wheat germ – skip for gluten free
- 2 tablespoon cinnamon
- 1 tablespoon freshly grated nutmeg
- optional: dried fruit dried cranberries, raisins, etc.
Wet
- 1 cup Vegetable oil
- 1 cup honey
- 1 cup pure maple syrup
- 1 cup water
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 2 tablespoon almond extract
Instructions
- Preheat oven to 350
- Mix dry ingredients in a large bowl, set aside.
- Place wet ingredients in a heavy saucepan, warm on medium heat until well dissolved, stirring often.
- Pour wet mixture over dry ingredients and stir until well combined.
- Spread onto two cookie sheets lined with parchment paper (this allows for easy pouring into a container once cooled) and bake in the oven for 25 to 30 minutes, stirring after 15 minutes.
- Remove from oven and allow to cool. Once cooled, break up granola to mix around. Optional: Now is the time to add in 1 to 2 cup of raisins, dried cranberries or your choice of dried fruit, if adding.
- Store in an airtight container for up to 3 weeks.
Notes
We often serve granola parfaits with yogurt and fresh fruit as our first course at breakfast at Whispering Pines B&B.
- For granola bars, line a cookie sheet with parchment, bake at 350 for 30 minutes with no stirring. Cool almost completely. Flip bars and parchment paper onto cutting surface, peel off parchment and cut into individual size servings.
- Gift Ideas: Place granola in a jar, wrap with ribbon and attach recipe and serving suggestions. Wrap individual granola bars in decorative cellophane, tie with ribbon and attach recipe and serving suggestions.