Perfect Granola

This is a recipe that needs to be passed along. It would be wrong of me not to. I know many families that strictly use this recipe for every. single. breakfast in their homes. We are one of them. I originally got it from a friend, Rhonda, but I've tweaked it just a bit to make it fit what we prefer better.

Perfect Granola
  • 5 c. oats (Never ever use instant oats! It doesn't work in this recipe.)
  • 1 1/2 c. coconut
  • 3/4 c. wheat germ (If you don't know what it is and ask the grocery clerk, don't be surprised if you get a confused, somewhat disgusted look. You can find it with the cereal.)
  • 3/4 c. walnuts, chopped (or almonds, pecans, etc.)
  • 1/3 c. sesame seeds (or sunflower seeds)
  • 1/2 c. melted butter (margarine is never advised)
  • 1 c. honey (or real maple syrup)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla (Switch it up sometimes by also adding in 3/4 tsp. maple flavoring or almond flavoring.)
  • strawberries or blueberries for garnish
Oven at 300 degrees. Put parchment paper on a cookie sheet (sooo important, unless you prefer to spend an hour scrubbing baked-on honey). Toast nuts and seeds for a minute or two in a skillet on low heat (don't skip this, it brings out the flavors). Layer first 5 ingredients on cookie sheet. mix together the rest and pour over top. Place in oven for 15 minutes. Stir around in pan, coating everything, then bake again for 15 minutes. Let cool. Store or serve, adding garnish. I like to eat mine with greek yogurt and milk. It is at its best for a week or two. 

I wish you could smell the batch I just made. Yummm!


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