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Homemade Granola

This tasty treat is a delicious & filling breakfast served over plain yogurt. It’s also the perfect snack to carry with you on the trails, whether you’re on your skis, mountain bike or hiking a Colorado 14’er.  You can be creative with the ingredients to make the granola that’s just right for you, like using maple syrup instead of honey, or dried cranberries instead of raisins. Have fun with it.


3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
1/2 cup  raw sunflower seeds
1/2 cup  walnuts
1/2 tablespoon wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or unsalted butter, melted
1/2 cup honey or pure maple syrup (preferably Grade A Dark Amber)
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins)


Preheat oven to 340 degrees and place rack in center of oven. Butter a baking sheet or line with parchment paper.

Mix all dry ingredients together in a large bowl, using your hands. In a small bowl, mix the oil (or melted butter) with the honey (or maple syrup). Pour the wet ingredients over the dry ingredients and mix together with a wooden spoon until all dry ingredients are well-coated.

Spread the mixture onto the prepared baking sheet and bake in the over for 30 to 45 minutes, stirring every 10-15 minutes. The longer you bake it, the crunchier it will be, however it will be somewhat gooey right after you remove it from the oven. Break up any large clumps while it is still warm. Place the baking sheet to cool on a wire rack.

Makes about 5 cups. Store in air tight bags or containers. Your homemade granola will keep for several weeks in the refrigerator.

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