Crunch Cereal
Submitted by aldor
Homemade crunchy granola with rolled oats, wheat germ, coconut, nuts, and raisins baked in honey and vanilla. Better than anything from a box and your kitchen will smell like a bakery.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
Once you make your own granola, you’ll never go back to the store-bought stuff. It’s not even close.
Rolled oats, wheat germ, flaked coconut, chopped nuts, and raisins get tossed with oil, honey, and vanilla, then spread on a sheet pan and baked low and slow for an hour. You stir it every 15 minutes. That’s the whole recipe.
The result is golden, clustery, crunchy cereal that shatters when you bite into it. Eat it with milk, pile it on yogurt, or just grab handfuls straight from the jar.
Pro Tips
- Stir every 15 minutes without fail. The edges toast faster than the center and will burn if you forget
- Let it cool completely on the pan before breaking into chunks. It crisps up as it cools
- Swap the coconut for sunflower seeds if you want a nut-free option for the kids
- Store in an airtight container and it stays crunchy for a good two weeks
Ingredients
Directions
Preheat oven to 275 F (very slow).
Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins in a large bowl.
Mix oil, honey, and vanilla.
Pour over rolled oat mixture.
Stir lightly until evenly mixed.
Spread mixture on a 15 x 10 x 1-inch baking pan.
Bake 1 hour, stirring each 15 minutes.
Cool.
Break up any large lumps.
Store in an airtight container.
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