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This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not a sweet breakfast person myself." More Breakfast Recipes

November 2009

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Credit: © Zubin Schroff

Recipe Summary test

active:
20 mins
total:
45 mins
Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. In a bowl, toss the oats, nuts, seeds and wheat germ. In a small bowl, dissolve the salt in the hot water. Whisk in the honey and oil. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.

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  • Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring. Toss the granola with the raisins; store in an airtight container for up to 3 weeks.

Notes

One serving 306 cal, 36 gm carb,18 gm fat, 2.5 gm sat fat, 7 gm protein, 3 gm fiber.

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