Cameron's Favorite Granola
I can make a breakfast meal out of a bowl of this granola with one of the "nut milks".
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
vegan
breakfast
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 cup water
- 1 1/2 cups oil
- 1 cup pecan pieces
- 1/2 cup sesame seeds
- 2 cups honey
- 1 5 lb bag rolled oats long cooking type
- 2 cups wheat germ natural
- 2 cups coconut flaked
- 1 cup cashews raw
- 1 cup almond pieces
- Carbohydrate 201.013565657822 g
- Cholesterol 0 mg
- Fat 74.2066073128556 g
- Fiber 31.270544936893 g
- Protein 43.9175226958919 g
- Saturated Fat 8.67565585260905 g
- Serving Size 1 1 Serving (154g)
- Sodium 24.5739333557267 mg
- Sugar 169.743020720929 g
- Trans Fat 22.050019516666 g
- Calories 1644 calories
Put oatmeal in a large bowl or pan and pour oil over the oatmeal. Stir until well glazed. Add wheat germ, coconut, sesame seed and nuts and mix well. Mix water, honey, salt and vanilla and pour over the mixture and stir until mixed well. Put in sheet cake pans or cookie sheets and bake in a slow oven, about 250 to 275 degrees for about an hour and a half. Some times it takes a little longer, depending on how full the pans are and what temperature the oven is. Stir the mixture about every 20 minutes so it can toast evenly. It should get a nice golden brown.
