Love this one - with vanilla yogurt and fresh fruit, it's like dessert for breakfast
Granola
Makes 7 cups
3 cups rolled oats
1-cup oat bran
¼ cup sesame seeds
¼ cup flaxseed
½ cup sunflower or pumpkin seeds (pepitas)
1 cup chopped walnuts
½ cup apple juice ¼ cup flaxseed or walnut oil
1 tsp. vanilla
1 tsp. Ground cinnamon
2 cups raisins
½ cup flaked unsweetened coconut
Preheat the oven to 350 F. and lightly oil two cookie sheets.
Mix the oats, oat bran, seed, and nuts in a large bowl. Combine the apple juice concentrate, oil, vanilla, and cinnamon in a large bowl.
Add the wet ingredients to the dry, stirring until everything is well coated with the oil mixture. Spread the mixture evenly on the two cookie sheets.
Bake for 18 to 20 minutes, or until golden brown. Stir after 10 minutes. Remove from the oven and add the raisins and the coconut.
Store in an airtight container in the refrigerator. Serve topped with low fat milk, yogurt or apple juice.
From Superimmunity for Kids by Leo Galland, M.D.
Granola
Makes 7 cups
3 cups rolled oats
1-cup oat bran
¼ cup sesame seeds
¼ cup flaxseed
½ cup sunflower or pumpkin seeds (pepitas)
1 cup chopped walnuts
½ cup apple juice ¼ cup flaxseed or walnut oil
1 tsp. vanilla
1 tsp. Ground cinnamon
2 cups raisins
½ cup flaked unsweetened coconut
Preheat the oven to 350 F. and lightly oil two cookie sheets.
Mix the oats, oat bran, seed, and nuts in a large bowl. Combine the apple juice concentrate, oil, vanilla, and cinnamon in a large bowl.
Add the wet ingredients to the dry, stirring until everything is well coated with the oil mixture. Spread the mixture evenly on the two cookie sheets.
Bake for 18 to 20 minutes, or until golden brown. Stir after 10 minutes. Remove from the oven and add the raisins and the coconut.
Store in an airtight container in the refrigerator. Serve topped with low fat milk, yogurt or apple juice.
From Superimmunity for Kids by Leo Galland, M.D.
