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Nutty But Nice Granola Recipe
|Honey||3⁄4 Cup (12 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Popped popcorn||3 Cup (48 tbs)|
|Rolled oats||4 Cup (64 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
|Chopped hazelnuts||1 Cup (16 tbs)|
|Wheat germ/Bran flakes||1⁄2 Cup (8 tbs)|
|Crushed wheat cereal||1⁄2 Cup (8 tbs), shredded|
|Toasted sunflower seeds||1⁄2 Cup (8 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Dried cranberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6206 Calories from Fat 1930
% Daily Value*
Total Fat 222 g341.8%
Saturated Fat 75.9 g379.7%
Trans Fat 0 g
Cholesterol 161.3 mg
Sodium 62.6 mg2.6%
Total Carbohydrates 951 g317%
Dietary Fiber 98.9 g395.6%
Sugars 402.6 g
Protein 144 g289%
Vitamin A 54.5% Vitamin C 15.6%
Calcium 63% Iron 205.9%
*Based on a 2000 Calorie diet
Heat the pan in the oven until the butter is melted, about 5 minutes.
PUT THE POPPED POPCORN in a food processor and process until finely chopped.
In a large bowl, mix the popcorn, oats, coconut, hazelnuts, wheat germ or bran flakes, shredded wheat, and sunflower seeds.
Remove the pan from the oven and stir the honey mixture.
Add the nuts and grain mixture to the honey and stir to mix well.
BAKE, stirring often, until golden brown, about 40 minutes.
Let cool, stirring occasionally so the granola doesn't clump.
Stir in the raisins and cranberries and store in an airtight container.