Whole Grain Crunchy Granola
This is an easy, whole grain recipe for breakfast or a snack. With so many whole grain options, breakfast foods are an easy way to add whole grains to your diet. The original, basic recipe appeared in the 1993 Kansas Wheat Commission Recipe booklet and has recently been updated using white whole wheat flour, pure maple syrup and milled flax seed. Cashews, pistachio nuts and dried cranberries were added as well. Enjoy this with a serving of yogurt, milk and fruit. Check out our Kansas Granola Cereal!
Servings 32
Baking Temp 325°F
Equipment
- Large bowl
- Two large 13” x 18” sheet pans
Ingredients
- 3 cups uncooked old-fashioned rolled oats
- 1 cup white whole wheat flour
- 1 cup dry milk powder
- ½ cup wheat germ
- ½ cup wheat bran
- ½ cup ground flaxseed meal
- ½ cup raw, unsalted, pistachio hulled nuts
- ½ cup raw whole cashews
- 1 tablespoon ground cinnamon
- 2/3 cup pure maple syrup or honey
- 1/3 cup water
- ¼ cup butter or vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
Instructions
For the granola
- Preheat oven to 325°F.
- Measure the dry ingredients into a large bowl.
- Stir together the liquids and mix in with the dry ingredients.
- Spread in two large 13” x 18” sheet pans and bake 20 to 30 minutes, stirring every 10 minutes until golden brown.
- Cool granola. Add dried cranberries and store in a sealed container in the refrigerator or a cool dry place.
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