breakfast · Unspecified
Almond Maple Granola
A main dish centered on rolled oats, blanched slivered almonds, wheat germ, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 12 servings
- 3 cup 3 cups rolled oats
- 1 cup 1 cup blanched slivered almonds
- 1 cup 1/4 cup wheat germ
- 1 item 1 (14 ounce) package flaked coconut
- 1 cup 1/3 cup unsalted sunflower seeds (optional)
- 6 tablespoon 6 tablespoons pure maple syrup
- 6 tablespoon 6 tablespoons packed dark brown sugar
- 1 cup 1/4 cup vegetable oil
- 2 tablespoon 2 tablespoons warm water
- 1 teaspoon 1/2 teaspoon salt
- 1 cup 1 cup raisins
Equipment
Large skillet
How to make it
- 1
Measure and prepare rolled oats, blanched slivered almonds, wheat germ, flaked coconut, sunflower seeds, pure maple syrup, packed dark brown sugar, vegetable oil, water, salt, and raisins as listed.
- 2
Cook the prepared ingredients first until fragrant and softened, then add blanched slivered almonds, wheat germ, flaked coconut, sunflower seeds, and raisins.
- 3
Stir in rolled oats, packed dark brown sugar, and salt and pure maple syrup, vegetable oil, and water; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.
