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The Victorian Inn Granola

The Victorian Inn Granola
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Yield: Makes about 3-1/2 to 4 cups.

Granola has become a favorite breakfast cereal, but it can be high in fat. This doesn’t mean you have to eliminate it entirely, just cut back on certain high-fat ingredients. For example, use only 1/4 to 1/2 cup wheat germ, reduce the quantity of nuts, and add only enough oil to moisten the ingredients and aid if the toasting process. The Victorian Inn, Edgartown, Massachusetts

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  • 1-1/2 cups rolled oats
  • 1/4 cup sesame seeds
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup bran
  • 1/2 cup sliced, toasted almonds
  • 1/2 cup wheat germ
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup raisins


Mix the oats, sesame seeds, sunflower seeds, coconut, bran, almonds, and wheat germ together in a large container.
In a small saucepan, heat the honey, oil, vanilla, and almond extract but do not boil. Pour this mixture over the dry ingredients and stir to coat evenly.
Spread in a greased shallow baking dish to a uniform depth. Bake in a preheated 300-350 degree F oven, stirring every 5 minutes until golden (approximately 15 minutes). Let cool thoroughly. Add raisins and combine.
Store in an airtight container (glass is best) in the refrigerator until ready to use. Serve with plain yogurt or milk.

Updated Wednesday, January 7th, 2009

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