Holiday traditions are one of my favorite things about this time of year. When I was a little kid, I remember my grandmother would always make fudge every year for our family. The unmistakable smell would draw me in, and I absolutley could not wait for those tasty morsels to cool enough to eat!
On the other side of the family, my grandmother made what she called "nuts and bolts" which was a binge-worthy chex mix. Yum yum yum! Carrying on the recipe tradition when my kids were little, I started out by making the granola I'll be detailing below.
It's the perfect snack when you are on the go and serves as a nice side dish for a holiday brunch and is equally great for afterschool snacks, when made into a parfait with yogurt. If you're looking for a simple, tasty and versatile recipe, I hope you enjoy my take on granola as much as my family and friends have over the years!
Natalie's Granola Recipe
- 8 cups regular oats
- 1 ½ cups wheat germ
- 1 ½ cup organic brown sugar
- 8 oz. coconut, wide, unsweetened
- 8 oz. almonds, raw, whole
- 3 oz. sunflower seeds, unsalted
- 8 oz cashews, raw, unsalted
- ½ cup water
- ½ cup avocado oil
- ½ cup organic peanut butter
- ½ cup honey
- 2 Tbs. Vanilla
- Mix all dry ingredients in a large bowl and set aside.
- Mix all wet ingredients in a stock pot and bring to a gentle boil.
- Once it starts to boil remove from heat and pour hot mix over dry and mix well. Pour mix into an extra large deep pan or cookie sheets.
- Bake at 200* for 2-3 hours, stirring every 30 minutes to ensure even cooking.
- If you would like to add any dried fruit it can be done once it is cooled. From there, transfer to mason jars and decorate as desired.
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