mrs. maxey’s granola
While this granola is a great crunchy addition to a yogurt parfait or overnight oats, I love to eat it as cereal. Mrs. Maxey, my best friend’s mom, shared her recipe with me one afternoon and for that I will be forever grateful! Make it a guilt free treat by using honey & jaggery powder instead of maple syrup & brown sugar.
3 cups old fashioned oats
1 cup chopped pecans or walnuts
½ cup sunflower seeds or pumpkin seeds
2 tbsp brown sugar
2 tbsp olive oil
1 tsp cinnamon
1 cup wheat germ
¼ cup honey
¼ cup maple syrup
1 tsp vanilla essence
Preheat oven to 325°F and line a 11x15 inch cookie sheet with foil.
Combine the dry ingredients in a big mixing bowl - oats, pecans, sunflower seeds, cinnamon, wheat germ. In a small heavy bottom sauce pan heat brown sugar, olive oil, honey, maple syrup and vanilla. Cook until all of the sugar is dissolved. Pour this mixture over the dry ingredients and combine.
Spread the mixture evenly in a think layer over the cookie sheet. Bake for 25 minutes, stirring every 5 to 10 minutes to avoid burning. Cool completely and store in airtight container. Store left over wheat germ, sunflower seeds and pumpkin seeds in the freezer.