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Almond Crunch Granola

From Betty Richard

Makes 8 cups

Ingredients
3 cups uncooked NOW Real Food® Organic Rolled Oats*
½ cup wheat germ or soy grits, if preferred
1 cup NOW Real Food® Sunflower Seeds*
¼ cup NOW Real Food® Sesame Seeds*
½ cup raw honey
¼ cup oil
½ cup cold water
1 cup slivered, blanched almonds
½ cup raisins (optional)
1 ½ cups NOW Real Food® Shredded Coconut*
  1. Preheat oven to 225 degrees F.
  2. In a large mixing bowl, combine rolled oats, coconut, raw wheat germ or soy grits, sunflower seeds, and sesame seeds, then toss ingredients together thoroughly.
  3. Combine honey and oil. Add to dry ingredients, stirring until well mixed. Add the cold water, a little at a time, mixing until crumbly.
  4. Pour mixture into a large, heavy, shallow baking pan, which has been lightly brushed with oil. Spread mixture evenly to edges of pan.
  5. Place pan on middle rack of a preheated oven and bake for 1 ½ hours, stirring every 15 minutes. Add one cup slivered almonds and continue to bake for ½ hour longer, or until mixture is thoroughly dry and light brown in color. Cereal should feel crisp to the touch.
  6. Turn oven off and allow cereal to cool in oven. If raisins are to be included, add them at this point.
  7. Remove cereal from oven, cool and put in a tightly-covered container. Store in a cool, dry place.
  8. Serve plain or with fresh fruit.

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