The original, basic recipe appeared in the 1993 Kansas Wheat Commission Recipe booklet. Cindy Falk, KWC Test Kitchen, likes to update our older recipes with new ingredients. That is the fun of cooking. She updated the recipe using white whole wheat flour, pure maple syrup and milled flax seed. Cashews, pistachio nuts, and dried cranberries were added as well. Enjoy this with a serving of Greek yogurt or milk.
This recipe contains the three main parts of the wheat kernel—endosperm, bran and germ. The endosperm, bran and germ are included in the whole wheat flour. The bran, the outer coat of the wheat kernel, is an excellent source of dietary fiber. The germ, is the embryo or sprouting section of the wheat kernel. Wheat germ is an excellent source of vitamin E and folic acid.
3 cups uncooked old-fashioned rolled oats or rolled wheat
1 cup white whole wheat flour
1 cup dry milk powder
½ cup wheat germ
½ cup wheat bran or oat bran
½ cup milled flax seed
½ cup raw, no salt, pistachio hulled nuts
½ cup raw whole cashews
1 tablespoon ground cinnamon
2/3 cup pure maple syrup or honey
1/3 cup water
¼ cup soybean oil, olive oil or melted coconut oil
1 teaspoon vanilla extract
½ cup dried cranberries
- Preheat oven to 325°F.
- Measure the dry ingredients into a large bowl.
- Stir together the liquids and mix in with the dry ingredients.
- Place in two large 13” x 18” sheet pans and bake 30 to 45 minutes, stirring every 15 minutes until golden brown.
- Cool granola. Add dried cranberries and store in a sealed container in the refrigerator or a cool dry place.
Yield: 8 cups, 32 servings.
Nutrition Per Serving: (¼ cup, 37g): 141 calories, 6g fat, 3g fiber, 1g saturated fat, 0g trans fat, 19g carbohydrates, 4mg cholesterol, 16mg sodium,5g protein, .45mg vitamin C, 1mg iron, 56mg calcium.