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OREGON HAZELNUT GRANOLA

Yield: 6 to 8 servings.


4 cups oatmeal
1 cup Oregon hazelnuts, roasted & chopped
1 cup flaked coconut
1/2 cup wheat germ flakes
1 cup raisins
2/3 cup honey
1 tablespoon water
1 teaspoon vanilla
2 tablespoons oil


Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl, mix lightly.

Stir together honey, water, vanilla, and oil, then combine well with dry mixture.

Spread in a 3-quart, lightly oiled baking pan.

Bake at 325 for 20-25 minutes, stirring every 5 minutes.

Add raisins after baking.

When cool, store in airtight container.

Serve with milk or eat as a snack.


Oregon Hazelnuts
 

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