Breakfast

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(Big) Kids' Granola

Difficulty:Easy

Ingredients

  • ■   sunflower seeds
  • ■   Large Roasted Almonds
  • ■   8 oz Raw Mammouth Pecans Halves
  • ■   8 oz walnuts
  • ■   Italian Organic Honey
  • ■   Pons Extra Virgin Olive Oil for Kids
  • ■   Ground Cinnamon
  • ■   2 oz Pure Vanilla Extract
  • ■   8 oz Dried Cranberries

Description

INGREDIENTS: 8 cups rolled oats 1 1/2 cups wheat germ 1 1/2 cups oat bran 1 cup sunflower seeds 1 cup finely chopped Large Roasted Almonds 1 cup finely chopped Raw Mammouth Pecans Halves 1 cup finely chopped walnuts 1 1/2 teaspoons Sale di Cervia Sea Salt 1/2 cup Brown Sugar 1/4 cup maple syrup 3/4 cup Italian Organic Honey 1 cup Pons Extra Virgin Olive Oil for Kids 1 tablespoon Ground Cinnamon 1 tablespoon Pure Vanilla Extract 2 cups Dried Cranberries DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil. 2. Combine the oats, wheat germ, oat bran, sunflower seeds, chopped Roasted Almonds, Raw Mammouth Pecans Halves, and walnuts in a large bowl. Stir together the Cervia Sea Salt, Brown Sugar, maple syrup, honey, Pons Olive Oil for Kids, Cinnamon, and Pure Vanilla Extract in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. 3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the Dried Cranberries before storing in an airtight container. Recipe adapted from and photo courtesy of www.allrecipes.com

  • 1. 1. Preheat the oven to 325 degrees F (165 degrees C).
  • 2. Line two large baking sheets with parchment or aluminum foil.
  • 3. 2. Combine the oats, wheat germ, oat bran, sunflower seeds, chopped Roasted Almonds, Raw Mammouth Pecans Halves, and walnuts in a large bowl.
  • 4. Stir together the Cervia Sea Salt, Brown Sugar, maple syrup, honey, Pons Olive Oil for Kids, Cinnamon, and Pure Vanilla Extract in a saucepan.
  • 5. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat.
  • 6. Spread the mixture out evenly on the baking sheets.
  • 7. 3. Bake in the preheated oven until crispy and toasted, about 20 minutes.
  • 8. Stir once halfway through. Cool, then stir in the Dried Cranberries before storing in an airtight container.
  • 9. Recipe adapted from and photo courtesy of www.allrecipes.com

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