I bring yogurt to work for lunch or breakfast pretty regularly. Mainly because it is incredibly easy to grab out of the fridge when I don’t have any appealing leftovers or I forget to make smoothies or salad ahead of time. Granola makes it not as boring!
Yield: 2 ziploc gallon sized bags
Ingredients
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cup oat bran
1 cup sunflower seeds
1 1/2 cup slivered almonds
1 cup slivered/chopped pecans
1/2 cup brown sugar
1/4 cup maple syrup
2/3 cup honey
1 cup vegetable oil
2 Tablespoons cinnamon
1 Tablespoon vanilla extract
2 cups dried cranberries
Instructions
- Combine oats, wheat germ, oat bran, seeds and nuts in a large bowl. (Probably the largest bowl you have – I significantly overestimated the size of this mixture).
- In a saucepan over medium heat combine brown sugar, maple syrup, honey, vegetable oil, cinnamon and vanilla extract.
- Bring to a boil.
- Pour liquid mixture over dry ingredients and mix to coat.
- Line 3 cookie sheets with parchment paper (makes clean-up so much easier) and evenly spread mixture onto cookie sheets.
- Bake at 350 degrees for 20 minutes.
- Allow granola to cool then mix in dried cranberries.
- Store in gallon sized ziploc bags. Lasts for weeks when kept in an airtight bag!