Jenna Lundeen's Profile

I just tried this, with the following changes (didn't have everything required in my cupboard)

I didn't have wheat germ, so I ground an extra cup of oats in my food processor and added those.

Was out of peanuts and pumpkin seeds, so I skipped those. Added 1 cup pepitas and 1 cup sunflower seeds. Both of these were roasted and salted, so I did not add the kosher salt as measured.

I used 1/2 cup chunky peanut butter and the rest was smooth. One of them was salted also.

My oils were a mix of grape seed and coconut oils. I added these to the peanut butter, honey, and brown sugar mixture to melt the coconut oil to the right consistency.

After everything was mixed together, I tasted for salt level. Some might have added just a touch of salt, but I found it to be just right for our liking, so I left it alone.

I baked for 13 minutes, mixed, baked for 13, mixed, baked for 13, removed from oven. I mixed it up just a little, but I mostly left it on the pan to do cooling so it would stay chunkier. After it mostly cooled, I added chopped died tart cherries from Trader Joes to about half of the mix and dumped some on my yogurt.

Oh, my word. SO GOOD!

I put the other half of the granola sans fruit into the freezer. I'm thinking I will try cranberries and chocolate chips with that half.

This recipe made a very large amount of granola for just the two of us, but I don't mind baking ahead for later. I froze a gallon bag which was half full. I filled a pint jar and a 3 cup jar to eat now. This doesn't include what I ate on my yogurt, so this recipe is a good size.

I can't wait until the hubby tries it!