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granola, take 2


Homemade granola is so popular in our house that I decided to try a variation. In this version I used puffed wheat and rice (available at health food stores). The result is a lighter texture than my original granola recipe made with rolled oats. I use a mixture of butter and olive oil but you may use either alone as long as the total amount is 8 tablespoons (half cup). I think this may be a new favorite...the entire jar was devoured in less than a week.


6 cups puffed wheat

4 cups puffed brown rice

1 1/2 cup sliced almonds

1 1/2 cup pumpkin seeds

1 cup sunflower seeds

1 cup shredded coconut

1/2 cup sesame seeds

1/2 cup wheat germ

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 cup maple syrup

4 tablespoons olive oil

4 tablespoons unsalted butter


Preheat oven to 350°.  Mix all dry ingredients in a large bowl. Combine maple syrup, olive oil, and butter in a small pot over medium heat stir to combine. Once butter has melted pour mixture into dry ingredients and stir until well coated. Divide mixture onto 2 sheet pans and spread into an even layer.  Cook for about 15 minutes then remove trays to stir mixture. Return to oven for another 15 minutes or until golden brown (switch the position of the trays so that the top tray is now on the bottom and vice versa). Set aside to cool. Store in an airtight container or large ziploc bag.

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