Amy Cook, a former John Day resident now living in North Dakota, makes this wonderful granola which she always seems to have on hand. I've tried it and it does make a delicious snack when you're on the go. The flaxseed and walnuts have Omega-3 fats (the good kind) which benefit heart health. My co-worker Cheryl Hoefler of Prairie City whipped up this granola and enjoys eating it with milk for breakfast (she took the picture shown here). The fun part is you can adjust the ingredients to your taste and what you have on hand. Enjoy!
Ingredients:
2 1/2 C. old-fashioned rolled oats (not quick oats)
1/2 C. almonds, chopped
1/2 C. walnuts, chopped
1/2 C. pecans, chopped
1/2 C. wheat germ
1/2 C. flaxseed
1 C. shredded coconut
1/2 C. unsalted sunflower seeds
Mix all the above ingredients in a large bowl, set aside. Preheat oven to 325 F.
In a saucepan over low heat, mix the following ingredients until well blended and warmed through.
1/2 C. vegetable oil, such as canola
3/4 C. honey
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. vanilla
Pour warmed liquid mixture over dry ingredients and stir until coated evenly. Pour granola onto a large cookie sheet. Bake 10 minutes. Remove and mix around and place back in oven. Bake until lightly brown, about 10 minutes. Allow to cool slightly and add 1-2 C. dried fruit (raisins, craisins, dried apricots, apples bananas, pineapple, mango, etc.). Store in an airtight container or Zip-Lock bag.
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