Hodgson Mill Easy Crunchy Cinnamon Wheat Germ Granola

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Back in December I shared my favorite Hodgson Mill winter breakfast, Blueberry Swirl Multi-Grain Hot Cereal with Milled Flaxseed and Soy, that I eat when the weather is cold and I need a hot, healthy start to my day. Well, now that the sun is warming things up and the windows are open, it’s time to switch over to my favorite summer breakfast- a creamy bowl of yogurt topped with a drizzle of honey, a handful of raspberries or strawberries and a generous scoop of the best granola ever- Hodgson Mill Crunchy Cinnamon Wheat Germ Granola.

Ingredients

  • 1 cup Hodgson Mill Wheat Germ with Cinnamon & Milled Flax Seed
  • 3 cups old-fashioned rolled oats
  • 1 cup coconut, shredded
  • 1/2 cup sunflower kernels, dry roasted
  • 1 cup chopped nuts, e.g. slivered almonds
  • 1/4 cup vegetable oil
  • 3/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups dried fruit, e.g. chopped dates

Directions

In a large mixing bowl, combine the wheat germ, oats, coconut, sunflower seeds and nuts.  Stir together.  In another bowl, mix together the oil, honey, vanilla and salt.  Pour this mixture over the dry ingredients and thoroughly combine.  Pour the mixture out onto a large parchment paper-lined, edged baking sheet ( a jelly roll pan works great) and bake at 325˚F for 25-30 minutes, stirring every 5-10 minutes.  When the mixture is sufficiently toasted, remove it from the oven and stir in the dried fruit immediately.  Allow the granola to cool on the baking sheet – about two hours.  Store the granola in a tightly covered container for up to two months.

Holly’s Favorite Summer Breakfast

  • 1 cup plain, whole milk yogurt
  • 1 tablespoon honey
  • 12 cup Hodgson Mill Crunchy Cinnamon Wheat Germ Granola
  • 23 cup fresh fruit

Spoon the yogurt into a bowl.  Drizzle honey on top of yogurt.  Sprinkle granola on top of honey and add a handful of fresh fruit.  Eat immediately and repeat forever after on warm sunny mornings.



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