Vanilla Nut Granola

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Once you have made this granola, you may never eat any other. It is very crunchy, with delightful rice crisps, lots of nuts and seeds, vanilla and a touch of honey. Serve by itself, with milk or yogurt.

Ease: average Type: breakfast, snack, brunch Prep Time: 20 minutes Total Time: 50 minutes Yield: Enough to fill a gallon size plastic bag

Cook's notes

This is a great way to make use of stale rice cakes.

Ingredients

1 c almonds
1 1/2 c cashews
1 c walnuts
6 c rolled oats
1/2 c oat bran
1 c wheat germ
1/2 c sesame seeds
1/4 c sunflower seeds
4 unsalted brown rice cakes
2/3 c safflower or canola oil
2/3 c honey
1/2 c less 1 T water
1 T vanilla
raisins
shredded coconut (no additives or sugar please)
cranberries
any other favorite dried fruit

Steps

• Preheat oven to 325° F conventional or regular oven.
• Finely chop nuts by pulsing in a food processor. Transfer to very large mixing bowl. Add oats, bran, germ and seeds to bowl. Break rice cakes into 1/2" pieces and add to bowl. Stir mixture until blended.
• In a saucepan, heat oil, honey water and vanilla to boiling and remove from flame. (Watch it carefully because when it boils it will bubble over and you don't need a mess to clean.) Immediately, pour evenly over oat mixture and stir well until all of the ingredients are well coated.
• Spread to two or three jelly roll or baking pans so that oat mixture is not more than 1/2" deep. Begin baking immediately for 15 minutes until golden. Stir well than return to oven. Bake another 15 minutes until golden again and remove from oven. Let cool.
• Stir in coconut, raisins, cranberries and or any other favorite dried fruit. In airtight container, this granola will keep for months in the freezer.

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