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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | oats, rolled, organic | 1/4 | cups | coconut, flaked | 1/4 | cup whole kernels | Nuts, almonds slivers | 1/4 | cup, hulled | sunflower seeds without salt | 1/3 | cup | Oat bran, raw | 1/3 | cup | wheat germ | 1/2 | cup | cranberries, dried, sweetened | 1/2 | cup, pitted, chopped | Dates, dry | 2 | small (6" to 6-7/8" long) | bananas | 6 | tablespoons | Maple Syrup, sugar free, vermont | 2 | tablespoons | Splenda brown sugar | 1/4 | cup (8 fl oz) | water, warm (110 degrees) | 1 | tablespoon | vanilla extract/pure | 1/2 | teaspoon | salt | 1/2 | teaspoon | cinnamon, ground | 2 | teaspoons | oil, canola or olive |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 275 degrees. In a large bowl, combine the first 6 dry ingredients. Set aside the cranberries to add toward the end of the back time. Mix all dry ingredients well. | | 2 | In a food processor or blender, add the dates, bananas, all wet ingredients, splenda brown sugar, salt and cinnamon. Puree until smooth. Pour the contents of the blender over the dry ingredients and mix well. Fell free to use your hands! | | 3 | On an ungreased large jelly roll pan, spead the granola mixture thinly. Place in oven for 1 hour and 15 minutes. After 30 minutes, using a spatula, flip sections of granola to prevent burning, paying special attention to the corners of the pan. | | 4 | After another 30 minutes, flip ganola again.(cook time will have been 1 hour). Sprinkle the dried cranberries during the last 15 minutes of baking.(otherwise they''ll burn) | | 5 | Allow to cool and place in airtight containers. I use pint sized Mason jars.
The granola seems to get better after being stored for a day or two. |
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