Deer Valley Granola Recipes

Steps:

• Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar, honey, vanilla, cinnamon and salt and stir to combine. Let cook until the sugar has dissolved, 1 to 2 minutes. Remove from the heat.
• Combine the oats and almonds in a large bowl. Add the butter mixture and toss well to coat. Spread the mixture on the prepared baking sheets in a single layer.
• Bake for 15 minutes, then stir in the raisins. Bake until crisp and golden brown all over, another 10 to 15 minutes. Transfer to a bowl. The granola will keep in an airtight container at room temperature for up to 2 weeks.

Steps:

• Preheat oven to 300*F.
• Mix the rolled oats, milk powder, sunflower seeds, almonds, sesame seeds, pumpkin seeds and coconut in a large bowl.
• Measure the oil in a 1 cup measure.
• Swish it to coat up to the 3/4 cup mark, then add the honey to the mark.
• Add the vanilla.
• Pour the liquids over the dry ingredients and mix everything together using your hands.
• Spread onto a large baking sheet, about 1/2 inch deep.
• Bake 30 minutes or until golden brown, stirring after 15 minutes so the granola in the middle of the pan will brown evenly with the edges.
• Cool and store in an airtight container.