Ninas Healthy Granola Recipes

Steps:

• In large bowl, combine oats, brown sugar, wheat germ, coconut, nuts and nonfat dry milk.
• Combine honey, oil, water and vanilla (in separate dish).
• Add slowly to oat mixture and stir to coat.
• Turn into 2 large pans (shallow -- like a cookie sheet).
• Heat in 300 degree oven for 20-25 minutes.
• Stir twice during heating. Stir occasionally while cooling.
• Add berries, store in tightly sealed containers or bag, and enjoy!

Steps:

• Preheat oven to 350 degrees.
• Combine oats, cereal, and wheat germ or flaxseed in large bowl.
• Heat brown sugar, maple syrup, honey, oil, and salt in saucepan just until sauce melts together.
• Remove from heat, add vanilla, stir, and add to oat mixture.
• Thoroughly fold sauce into the cereal. This takes a bit of patience and the cereal mixture will appear a bit dry.
• Spread onto greased jelly roll pan.
• Bake approximately 20 minutes, taking out to stir (so the edges don't burn) every 6 or 7 minutes, until it is toasted to your liking. I like it nice and crunchy so I let mine go about 24 minutes or so normally.
• Cool, stirring every 5 minutes or so to ensure that it doesn't clump together too much - it will not harden in "clusters," rather it ends up a little looser like cereal, which is great for sprinkling over yogurt.
• Store in airtight container.
• *VARIATION for adults: Replace crisp rice cereal with 2 cups nuts of choice - almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc. or combination. Follow remainder of recipe as directed.

Steps:

• Preheat oven to 350.
• Put oats in a microwaveable bowl and cook for two minutes, stirring after one. (This warms the oats helping to melt all the ingredients together).
• Add remaining ingredients, except the dried fruit, and stir until very well blended.
• Pour mixture into two large oven safe dishes and bake for 20 minutes, stirring every five.
• Add dried fruit.
• Spread on wax paper to cool.

Steps:

• Preheat oven to 300 degrees.
• In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
• In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
• Heat until thoroughly mixed; do not boil.
• Pour the syrup over dry ingredients and stir until coated well.
• Spread into five 13 x 9 inch jelly roll pans.
• Bake 20 to 30 minutes, stirring occasionally.
• For a crunchier texture, bake an additional 10 to 15 minutes.
• Cool mixture and add dried fruit.
• Store in airtight container in a cool dry place.
• Will keep up to 6 months; but it doens't make it that long in our house.