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Recipes - Dry Roasted Granola

Recipe Name

Dry-Roasted Granola

Submitted by

staceysheila

Recipe Description

From Molly Katzen's breakfast-focused cookbook, Sunlight Café. I always have some of this on hand to eat with plain yogurt.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	25	Ready In (minutes)	30

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/2	cup	oats, old-fashioned rolled
2/3	oz (14 halves)	walnuts, organic
2 1/4	tablespoons	Organic Oat Bran
1/3	cup, with hulls, edible yield	sunflower seed kernels, raw
1 1/2	tablespoons	sesame seeds (not toasted)
3/4	ounce	pumpkin seeds
1 1/2	tablespoons	brown sugar, light packed
1 1/8	dash	salt, to taste (may need more)

Steps

Sequence	Step

1	Place a large (ideally 10-inch) heavy skillet over medium heat. Add the oats and nuts and cook, stirring, for 10 to 15 minutes, or until they smell and look toasty.
2	Add the oat bran, sunflower seeds, sesame seeds, and pumpkin seeds, as well as the coconut, if desired. Keep cooking, stirring frequently, for another 10 minutes or so.
3	Sprinkle in the brown sugar and salt. Continue to cook and stir for about 3 more minutes, or until the sugar melts slightly. Remove from heat.
4	Cool to room temperature. May add dried fruit (up to 1 cup) or wheat germ (up to 1/2 cup) if desired. Transfer to a clean glass jar with a tight-fitting lid. To keep fresh longer, store in freezer.

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