Multicrunch Maple Granola
|Maple syrup||1⁄2 Cup (8 tbs)|
|Non stick spray||1|
|Orange juice||3 Tablespoon|
|Packed light brown sugar||2 Tablespoon|
|Salt||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Rolled oats||1 1⁄2 Cup (24 tbs) (Regular / Quick)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Sesame seeds||1⁄3 Cup (5.33 tbs)|
|Dry roasted sunflower seeds||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
Preheat oven to 300°F.
Line a baking sheet with heavy-duty foil and grease or spray with cooking spray.
In a small bowl, stir together maple syrup, orange juice, brown sugar, salt, and cinnamon.
Stir oats, wheat germ, sesame and sunflower seeds, walnuts, and coconut together on the baking sheet.
Pour syrup mixture over and stir and toss until well coated.
Spread out evenly in pan.
Bake for 30 to 40 minutes, stirring well after 15 minutes, until mixture is golden brown.
It will be slightly soft but will firm up as it cools.
Remove from oven, cool, and store in an airtight container. (May be stored at room temperature for several weeks or refrigerated for several months.)