Macadamia Nut Granola

Breakfast-Brunch
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  1. Macadamia Nut Granola 8 cups regular rolled oats 1/2 C butter (1 stick) 1 1/2 C brown sugar (I use 1 cup) 3/4 C honey 1 1/2 C wheat germ 2 tsp. vanilla extract 8 oz. shredded coconut (2 1/4C) 1 1/2 C raw macadamia nuts (8 oz) 1 C sunflower seeds 1/2 C to 1 Cup pumpkin seeds Preheat oven to 325 degrees. In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds. In a small saucepan, heat canola oil, honey and vanilla until bubbling.. Pour hot mixture over oat mixture and mix thoroughly. Grease two 10 x 15 inch baking sheets. Divide granola mixture between pans, spreading evenly. Bake for 20 to 30 minutes (or longer), stirring a few times until coconut is lightly browned. Remove from oven and cool, stirring several times. Store in airtight container. Makes 16 cups plus. Freezes well. Note: We love this as a topping on yogurt, or just a snack

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