Ingredients
2 cups oats
A3/4 cup wheat germ
A3/4 cup sunflower seeds
1 cup peanuts, crushed
a
cup brown sugar
A1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
A1/2 tsp Kosher salt
approximately 8 oz. dried fruit
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 400 degrees Fahrenheit. Place peanuts in a plastic bag and smash them with a heavy mallet, measuring cup, or sauce pan. 2. Mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish and toast them in the oven for 10-12 minutes, stirring every few minutes. 3. Prepare a glass baking dish (about 11 x 13 inches) for your granola, lining it with parchment paper. 4. Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly. 5. Mix your toasted grains and nuts together in a large bowl with the sugar mixture and the dried fruit. 6. Mix REALLY WELL to make sure it is completely coated. Put granola mixture into your prepared baking dish. 7. Spread mixture with a wooden spoon or spatula. Fold over the sides of the parchment paper or add a sheet on top, and PRESS HARD all over the granola. You want to compress it together so that your bars won't fall apart when you cut them. 8. 9. Wait 2-3 hours or until the granola has totally cooled. Then, open the paper and carefully turn the granola onto a large cutting board, peeling away the rest of the paper. 10. Firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you'd like. 11. You can wrap bars individually in plastic to keep them from sticking or store in an airtight container, between sheets of parchment paper. Notes Of course, you can mix up the recipe. I used peanuts because they're what we had, but next time I'm going to make the granola nutless at first, but during the pressing-down part, I plan to press almonds into the top of the bars. Another combo that would be fun to try is macadamia nuts, dried pineapple, and coconut flakes. Or try dried cranberries, walnuts, and white chocolate chips (just a few). I also plan to add flax seed to my granola mix. Different flavors of honey would also probably change the final outcome too. Mmm...