Almond Crunch Granola
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 1/2 cup canola oil
- 1/2 cup wheat germ
- 5 cups old-fashioned rolled oats
- 1/3 upsesame seeds
- 1 1/2 cups sunflower seeds
- 1/3 easpoonsalt
- 3/4 cups maple syrup
- 1 tablespoons vanilla
- 1 cups sliced or slivered almonds
- 1 cups chopped dried fruit (such as medjool dates raisins, cranberries)
- Carbohydrate 34.7404057318472 g
- Cholesterol 0 mg
- Fat 12.4529816706929 g
- Fiber 5.77822937702279 g
- Protein 9.83922385434398 g
- Saturated Fat 1.31237661488785 g
- Serving Size 1 1 Serving (64g)
- Sodium 2.06636458380926 mg
- Sugar 28.9621763548244 g
- Trans Fat 0.980971916720252 g
- Calories 284 calories
Preheat oven to 325 degrees F. Mix all ingredients except nuts and dates together and spread on two deep sided baking sheets or roasting pans. Bake for about 30 minutes, stirring once.Reduce heat to 250 degrees F and continue baking for up to an hour (depending on the strength of your oven) or until nearly brown, stirring frequently. Add almonds and bake another thirty minutes.Remove from oven and stir in dates. Cool thoroughly and store in air-tight containers.Note: I quartered this recipe because if I didn't like it, I didn't want to wind up with 20 cups of granola but could have easily made more. I loved it and know it's going to become a breakfast staple. I might suggest halving it but if you have a family of eaters, go for the whole thing.
