FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Breakfast page 1CEREAL RECIPES >>>>> >  Three Grain & More Granola

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

GRANOLA, THREE GRAIN AND MORE GOOD STUFF GRANOLA

 

Mustard Seed Market & Cafe Natural Foods Cookbook
One of the world's oldest cereal crops, barley is most commonly available hulled or pearled. Hulled barley (also called whole grain) has had only the outer husk removed.
Also called old-fashioned oats, rolled oats are oat groats that have been steamed and flattened. Similar in style to rolled oats, flaked rye is perfect for breakfast cereals.
The heart of the wheat berry, wheat germ becomes rancid quickly and is best stored refrigerated or frozen.
Makes about 6 cups.


Ingredients

• 2 cups rolled oats
• 1 cup hulled barley
• 1 cup flaked rye or rye berries
• 2 cups coarsely chopped walnuts
• 1/2 cup raw wheat germ
• 1/2 cup unsalted hulled sunflower seeds
• 1/2 cup dry milk powder
• 1 tbsp. ground cinnamon
• 2/3 cup honey
• 1/2 cup canola oil
• 1 1/2 tsp. vanilla
• 1 cup chopped dried apples
• 1/2 cup seedless raisins


Directions
Heat oven to 300 degrees. In a 13x9" baking pan, combine the oats, barley, and rye.

Bake, stirring frequently, until toasted (about 15 minutes). Stir in the walnuts, wheat germ, and sunflower seeds. Bake for 10 minutes. Remove pan from the oven, let cool for 15 minutes, and then stir in the milk powder and cinnamon.

In a small saucepan, heat the honey, oil, and vanilla, stirring until blended. Add this mixture to the dry ingredients, stirring until well coated. Bake for an additional 10 minutes. Remove pan from the oven and stir in the dried apples and raisins. Let cool.

Store in a tightly sealed container at room temperature. Makes about 6 cups. Granola will keep at room temperature for 5 days.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages