Mom's Nutty Granola
Recipe from
Food & Wine
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."
Servings:
Makes 7 cups
Prep Time:
25 mins
Total Time:
45 mins
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Ingredients
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3 cupsold-fashioned rolled oatssee savings
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1/2 cupunsalted roasted peanutssee savings
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1/2 cupunsalted roasted almondssee savings
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1/2 cupunsalted roasted pumpkin seedssee savings
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1/2 cupunsalted roasted sunflower seedssee savings
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1/4 cupwheat germsee savings
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1 teaspoonsaltsee savings
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1 tablespoonhot watersee savings
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3/4 cuphoneysee savings
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1/2 cupvegetable oilsee savings
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1/2 cupraisinssee savings
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Directions
1.
Preheat the oven to 325 degrees. 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.
2.
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.
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