2 cups rolled oats
½ cup shredded coconut
½ cup sunflower seeds
½ cup wheat bran
½ cup chopped almonds
¼ cup organic canola oil
¼ cup honey
¼ cup packed light-brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt, to taste
½ cup dried (sweetened) cranberries
½ cup chopped dried apricots (unsulphered)
½ cup packed seedless raisins
1½ tablespoons grated orange zest
Heat oven to 325 degrees. Lightly oil a jelly-roll pan.
In a large bowl combine oats, coconut, sunflower seeds, wheat bran, and almonds. Set aside.
Combine oil, honey, brown sugar, vanilla, cinnamon, nutmeg and salt in a small saucepan and cook over low heat to dissolve the sugar. Toss well with dry ingredients.
Spread mixture evenly on the baking sheet and bake 30 minutes or until golden brown.
Return the granola to the bowl and combine well with cranberries, apricots, raisins and orange zest. Cool completely, and then store in airtight containers.
Makes 6 cups.
Cook’s note: Organic ingredients can be sourced for this granola so it can be made 100 percent organic.
Nutrition values (without added salt) per ¼-cup serving: 135 calories (45.2 percent from fat), 6.8 g fat (1.4 g saturated), 17.1 g carbohydrates, 2 g fiber, 2.7 g protein, 0 cholesterol, 10 mg sodium.Copyright © 2014 Paddock Publications, Inc. All rights reserved.