BASIC GRANOLA

(8 servings)

 3 cups regular rolled oats

 1 cup shredded unpeeled apple
 1/2 cup wheat germ
 1/4 cup honey
 1/4 cup water
 1 teaspoon ground cinnamon
 1 teaspoon vanilla or 1/2 teaspoon almond extract
 nonstick cooking spray

In a large bowl combine oats, apple, and wheat germ; mix well. In a small saucepan stir
together honey, water, and cinnamon. Heat to boiling; remove from heat. Stir in vanilla
or almond extract. Pour over oat mixture; mix well.

Spray a 15x10x1-inch baking pan with nonstick spray coating. Spread oat mixture
evenly in pan. Bake in a 325 degrees F oven about 45 minutes or till golden brown,
stirring occasionally. Spread onto foil to cool. Store in an airtight container in the
refrigerator up to 2 weeks.

Cooking Note:

If you'd like to get granola with a few clusters in the mix, mix in 1/2 cup flour with the dry
oats. It will help some of the oats to clump together while cooking.

This is a basic granola recipe with apples and cinnamon. It's easy to make and cooks
up golden brown and toasty.
SPICED OAT BRAN CEREAL

Ingredients
2/3 cup milk, skim

1/3 cup water

1/3 cup oat bran cereal *

hot, uncooked

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon *

1 dash nutmeg *

1 dash salt *
Directions

In small saucepan, combine all ingredients.

Bring to a boil, reduce heat.
Cook 1 minute, stirring occasionally.
Let stand until thickened.
Serve with skim milk and sugar, or a sugar substitute, if desired.
APPLE GRANOLA

(16 servings) Printable Version

 1 and 1/2 cups quick oats

 1 and 1/2 cups Old Fashioned oats
 3 Tablespoon sugar
 1/4 cup chopped walnuts
 1/2 teaspoon salt
 1/2 teaspoon cinnamon
 2 Tablespoons butter - melted
 1 Tablespoon maple syrup
 1/4 cup water
 1 teaspoon vanilla
 3/4 cup chopped apple

I really enjoyed this granola as a breakfast cereal with milk. For snacking dry, it's okay,
but there are better options (for instance, this Maple Pecan Granola). I've altered the
recipe slightly from how it was originally submitted. I added maple syrup and cinnamon
and replaced the oil that was previously listed with melted butter. This granola remained
fresh tasting for 8 days when sealed in an air-tight container. (This recipe was submitted
in 2002. It was tested and photographed in June 2014.)

How To Make Apple Granola

Combine oats, sugar, walnuts, cinnamon and salt in a bowl and mix thoroughly. Then,
mix in the butter and maple syrup.
In a separate bowl, combine the water and vanilla. Pour liquid into the oat mixture,
mixing just enough to moisten evenly.
Mix in the apples. Spread granola out evenly onto a cookie sheet.
Bake at 250 degrees F until dry, stirring every 20 minutes - about 70 minutes total
cooking time. Remove from oven and allow granola to cool. Store in airtight container in
a cool place.
CEREAL RYE BREAD

Ingredients
300 grams rye flour

200 grams flour, all-purpose

strong

30 grams yeast extract *

fresh

15 grams salt

255 millilitres water

30 grams poppy seed

30 grams sesame seeds

30 grams sunflower seeds

300 grams rolled oats

porriage

Directions
In a large mixing bowl, place the rye flour, plain flour, yeast, salt, water, poppy seeds, sesame
seeds and sunflower seeds.
Mix together with your hands until it becomes a soft, pliable dough.
Place the dough on to a lightly floured, flat surface and knead for five minutes.
Return the dough to the bowl and leave to rise for an hour.
Preheat the oven to 200ºC/gas 6.
Shape the dough into a loaf, and roll the loaf in porridge oats.
With a sharp knife, cut a line down the centre of the loaf.
Place the loaf on a lightly greased baking sheet.
Bake for 30 minutes, or until golden brown.
Cool on a wire rack.
APRICOT-WALNUT CEREAL BARS

Ingredients
3 cups rolled oats
old-fashioned rolled

1/2 cup walnuts

chopped, about 2 ounces

3 cups cereal
unsweetened puffed-grain, such as Kashi

2 cups apricots, dried *

chopped, or a mixture of dried fruits, such as cranberries, cherries, prunes...

1/4 cup flour, all-purpose

1/2 teaspoon salt

12 ounces silken tofu drained (about 1 1/3 cups)

1 large eggs

1/2 cup canola oil

1 cup honey

1 teaspoon vanilla extract

2 tablespoons lemon zest freshly grated

Directions
Preheat oven to 350°F.
Coat a large (15¼ by-15¼ inch) jellyroll-style pan with cooking spray.
Spread oats and walnuts on a baking sheet with sides.
Bake until fragrant and light golden, 8 to 10 minutes.
Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
Meanwhile, purée tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until
smooth, scraping down the sides as needed.
Make a well in the center of the oat mixture; fold in the tofu mixture until combined.
Spread evenly in the prepared pan.
Bake until firm in the center and golden brown, 35 to 40 minutes.
Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
Note: You can add 1/4 cup of chocolate chips.
 CREAMY WHEAT BERRY HOT CEREAL
Ingredients
1 1/4 cups rolled oats old-fashioned

1/2 cup raisins white

2 cups soy milk reduced-fat

2 teaspoons brown sugar

1 teaspoon cinnamon

1/4 cup almonds slivered, toasted

cooked wheat berries:

2 cups berries hard red, winter wheat

7 cups water cold

1 teaspoon salt

Directions
Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl.
(No microwave? See Stovetop Variation.)
Stir to combine.
Microwave on High, uncovered, for 3 minutes.
Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1
minute.
Stir in brown sugar and cinnamon.
Sprinkle with toasted almonds and serve.
Stovetop Variation:
Bring milk (or soymilk) to a boil in a medium saucepan over medium-high heat.
Stir in oats, raisins and salt. Reduce heat to low, cover, and cook for 3 minutes.
Stir in cooked wheat berries and cook until heated through, about 1 minute more.
Remove from the heat.
Stir in brown sugar and cinnamon; let stand for 1 minute.
Sprinkle with toasted almonds and serve.
For the wheat berries:
Sort through wheat berries carefully, discarding any stones.
Rinse well under cool running water.
Place in a large heavy saucepan.
Add water and salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring
occasionally.
Drain and rinse.
To serve hot, use immediately.
Otherwise, follow the make-ahead instructions.
MAPLE PECAN GRANOLA CLUSTERS

(8 servings) 2 and 1/2 cups Old Fashioned or quick oats

 1/2 cup all-purpose flour

 1/2 cup brown sugar - packed
 1 teaspoon salt
 3/4 cup chopped pecans
 1/2 cup butter
 1/2 cup pure maple syrup
 1/2 teaspoon vanilla
 1/4 to 1/2 cup raisins

Preheat oven to 325 degrees.

In a large bowl, mix together the oats, flour, brown sugar, salt and pecans.

In a microwave safe bowl, melt the butter. Stir in the maple syrup and vanilla.

Add the butter mixture to the dry ingredients. Stir to combine.

Spread mixture out over a lightly greased baking sheet.

Bake for 15 minutes. Flip the granola and bake an additional 15 minutes. Add the raisins,
stir the granola and bake 3 more minutes.

Remove from oven. Allow granola to cool completely before serving or storing.

Stores well for a week in an airtight container.

GOOD EARTH CEREAL

(16 servings)

 1 and 3/4 cups quick oats

 3/4 cup oat bran
 1/4 cup whole grain (old fashioned) cornmeal
 1/4 cup wheat germ
 1/2 teaspoon salt
 1/4 cup chopped almonds
 1 Tablespoon vegetable or canola oil (optional)
 3 ounces unsweetened frozen apple juice concentrate
 1 and 1/2 teaspoon molasses
 1/2 teaspoon vanilla

Combine oats, oat bran, cornmeal, wheat germ, salt, and almonds in a bowl and mix
well. Mix in the oil, if using, until no lumps remain (for best results use your hands).

In a separate container mix together the apple juice concentrate, molasses, and vanilla.
Stir liquids into dry ingredients, mixing well and breaking up all lumps.

Spread out evenly on a cookie sheet. Bake at 250 F for 75-90 minutes, stirring every
15-20 minutes to insure even drying. If cereal starts to brown quickly, reduce oven
temperature and finish baking as normal.

Turn off oven and allow cereal to remain in the oven until it is cool to complete the
drying process. Store in airtight container in a cool place.

This granola-like cereal is sweetened with molasses and flavored with vanilla. Secret
ingredient: apple juice concentrate.
WHOLE GRAIN GRANOLA

(10 servings)
 5 cups old-fashioned rolled oats
 3/4 cup millet
 3/4 cup oat bran
 3/4 cup wheat germ
 1/2 cup brown sugar
 1 Tablespoon cinnamon
 1 cup apple cider or apple juice
 1/3 cup maple syrup
 1/3 cup brown rice syrup or honey
 1 teaspoon vanilla
 1 Tablespoon canola oil
 1 cup raw almonds or hazelnuts –
coarsely chopped
 1 cups dried cherries or raisins or
other dried fruit

Preheat oven to 325 degrees.

In a large bowl, mix together the oats, nuts, millet, oat bran, wheat germ, brown sugar
and cinnamon.

In a separate medium bowl, whisk together the apple juice, maple syrup, brown rice
syrup vanilla and canola oil.

Add the wet ingredient to the dry ingredients and mix until well-combined. Fold in nuts.
Mixture should be a little clumpy.

Spread mixture evenly over a very large parchment-lined large baking sheet (or two
medium-sized baking sheets).

Bake for 45 minutes to an hour - stirring every 15 minute - until granola is just golden
brown. Remove from oven and stir in dried fruit.

Store granola in an airtight container for up to a week.

This is a healthy granola that can be easily modified to fit your tastes and the
ingredients you have available.
COOKED RICE CEREAL

(4 servings)

 1 and 1/2 cups white rice - uncooked

 2 cups low-fat milk (or soy milk - vanilla soy milk works great)
 1/4 cup sugar
 1 and 1/2 teaspoons of ground cinnamon

Prepare the rice according to the directions on the package.

Combine warm cooked rice, milk, sugar, and cinnamon. Stir and serve. That's all there
is to it.

For different flavors, try adding a small handful of raisins or other favorite dried fruits.

Note From Recipe Submitter:

If I was on Survivor, my luxury items would be cinnamon, sugar and milk so that I could
share this easy, tasty treat with my tribe. They would never vote me off! You can also
add raisins and or another dried fruit - right at the end when you mix everything
together.

A nice change of pace from oatmeal. A little like a healthy rice pudding for breakfast.
ORANGE MARMALADE GRANOLA

(8 servings)

 2 and 1/2 cup Old Fashioned oats

 1/2 cup all purpose flour
 1/2 cup chopped pecans
 1/2 cup brown sugar
 1 teaspoon salt
 1/2 cup butter
 1/2 cup orange (or other fruit)
marmalade
 2 Tablespoons maple syrup
 1 teaspoon vanilla
 1/3 cup cranberries

How To Make Orange Marmalade Granola

Preheat oven to 325 degrees.

In a large bowl, mix together the oats, flour and pecans.

In a sauce pan, over medium heat, melt the butter. Ad the brown sugar,
salt, marmalade and maple syrup. Stirring often, allow this mixture to come
to boil and immediately turn off the heat. Stir in the vanilla.

Add the wet ingredients to the dry ingredients and mix well until the oats are
thoroughly moistened. (I like to use my hands for that.)

Bake at 325 degrees for 30 minutes - string and flipping once at the halfway
point. Add the cranberries and flip the granola again. Bake for 3 to 5 more
minutes. Remove from oven and allow to cook at least 20 minutes. Granola
will get crisp as it cools.

Stores well in an airtight container for a full week.

CINNAMON CEREAL MILK BANANA CREAM PIE
Crust
4 cups Cinnamon Toast Crunch™ cereal
2 tablespoons granulated sugar
1/8 teaspoon salt
¼ cup unsalted butter, melted Filling
2 ½ cups milk
½ cup whipping cream
2 cups Cinnamon Toast Crunch™ cereal
¼ cup cornstarch
3 egg yolks
1/3 cup granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter
2 to 3 bananas, sliced
Topping
1 cup whipping cream
1 tablespoon powdered sugar

Directions
1. Heat oven to 350°F.

2. In food processor, process Crust ingredients except butter with on-and-off motions until fine
crumbs form. Add 1/4 cup butter; process until well combined and a bit of the mixture pinched
between fingers clumps together. Pour mixture into ungreased 9-inch glass pie plate; press in
even layer in bottom and up side to form crust.

3. Bake in center of oven about 13 minutes. Remove from oven to cooling rack; cool completely,
about 30 minutes.

4. Meanwhile, in 2-quart saucepan, combine 2 cups of the milk, 1/2 cup cream and 2 cups cereal.
Heat to barely a simmer. Remove from heat. Cover; let stand 30 minutes to steep.

5. Strain cereal-milk mixture through fine strainer, pressing on cereal to extract as much liquid as
possible. Discard cereal.

6. In small bowl, beat remaining 1/2 cup milk and the cornstarch with whisk until no lumps remain.
Stir cornstarch mixture with whisk into cereal-milk mixture until combined. In another bowl (or the
cornstarch bowl), beat egg yolks, 1/3 cup granulated sugar and 1/8 teaspoon salt with whisk until
well combined and yolks begin to get pale and thick. Ladle a bit of the warm cereal-milk mixture
into egg yolk mixture until combined. With rubber spatula, scrape egg yolk mixture into cereal-
milk mixture in saucepan. Return saucepan to heat. Cook over medium-low heat, stirring
constantly and making sure to scrape bottom and side of saucepan, until pudding thickens, whisk
or spoon leaves tracks on surface of pudding, and mixture coats back of spoon.

7. Using immersion blender (preferred) or whisk, blend in 2 tablespoons butter. Cool pudding
slightly.

8. Spoon or scrape half of pudding mixture into crust. Layer banana slices over first layer of
pudding; top with remaining pudding, smoothing top. Place sheet of plastic wrap directly onto
surface of pudding. Refrigerate pie until pudding is cool and set, about 2 hours.

9. Before serving, whip 1 cup cream and the powdered sugar with electric mixer on high speed until
medium-soft peaks form. Spread over top of chilled pie.
SPICY PARMESAN MEATBALLS WITH ANGEL HAIR PASTA

Ingredients
¾ cup Fiber One™ original bran cereal
1 lb extra-lean (at least 90%) ground beef
¼ cup shredded Parmesan cheese (1 oz)
¾ teaspoon Italian seasoning
¼ teaspoon garlic powder
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with green pepper and onion, undrained
1/8 teaspoon ground red pepper (cayenne)
6 oz uncooked whole wheat angel hair (capellini) pasta
Additional shredded Parmesan cheese, if desired
1 to 2 tablespoons chopped fresh parsley, if desired

Directions
1. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with
rolling pin or meat mallet (or finely crush in food processor).
2. In large bowl, mix crushed cereal, ground beef, 1/4 cup cheese, the Italian
seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended.
Shape into 16 (1 1/2-inch) meatballs.
3. Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium
heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary.
4. Add remaining tomato sauce, the tomatoes and red pepper to meatballs; turn
meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring
sauce and turning meatballs occasionally, until meatballs are thoroughly cooked
and no longer pink in center.
5. Meanwhile, cook and drain pasta as directed on package. Serve meatballs over
pasta. Top each serving with additional Parmesan cheese and parsley.
GRANOLA FOR BREAKFAST

Ingredients
1 quart rolled oats

1 cup rolled wheat

1 cup rolled rye

1 cup rolled barley

1 teaspoon nutmeg

3/4 teaspoon cinnamon

1 1/4 cups honey

3/4 cup vegetable oil

1 1/2 cups nuts assorted, chopped

Directions
Toss grains and spices, mix well.
Mix honey and oil thoroughly and blend in the mixture of grains and spices.
Spread on a sheet pan and toast in a 300 degree oven.
(Times vary-toast until a light-dark golden brown).
Let cool on the pan thoroughly and store in an air tight container.
While the mixture is cooling toss in raisins and/or other dried fruit like dates, or what ever you
would like.
APRICOT GRANOLA

Ingredients
10 cups rolled oats

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup honey

10 oz apricot preserves (jam) jar *

Directions
Mix together thoroughly in a large bowl, using your hands:
Spread this mixture out on a large cookie sheet, and bake at 350℉ (180℃) for about a
half hour until it's starting to brown, taking it out every five minutes or so to stir it around.
FRUIT GRANOLA

Ingredients

4 cups rolled oats

1 3/4 cups wheat flakes rolled

1 cup sunflower seeds

1 cup nuts chopped

1/3 cup sesame seeds toasted

1/3 cup sunflower oil

1/4 cup honey

1/2 cup raisins, seedless

1/2 cup apricots, dried

1/2 cup peaches dried, chopped

1/2 cup apples dried, chopped

Directions

Preheat oven to 400 deg.

Blend oats, wheat flakes, sunflower seed, nuts (almonds, walnuts, pecans or
combination), sesame seed, oil and honey in large bowl.

Transfer to large roasting pan, spreading evenly.

Bake until lightly browned at edges, stirring occasionally, about 15 minutes.

Let cool completely.

Stir in fruit. Store in airtight container.

HOMEMADE CEREAL

Ingredients
7 cups quick cooking oats
1 cup wheat germ
1 cup wheat bran
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup honey
1/2 cup water
1 tablespoon vanilla extract
1 teaspoon ground cinnamon (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon salt
1 cup chopped dates
1 cup chopped pecans
1 cup flaked coconut (optional)
Directions

1. Preheat oven to 275 degrees F (135 degrees C).

2. In a large bowl, mix oats, wheat germ, and wheat bran.
3. In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in
vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the
oat mixture until evenly moist, and transfer to a large, shallow baking dish.
4. Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly
brown. Mix dates, pecans, and coconut into the dish, and continue baking about
15 minutes. Allow to cool, and store in airtight containers.
CRANBERRY AND ALMOND GRANOLA

Ingredients

2/3 cup apple juice

concentrate frozen
unsweetened, thawed

1/2 cup maple syrup pure

1/3 cup canola oil

1/4 cup brown sugar,

dark packed

1 tablespoon cinnamon
Directions
1/2 teaspoon salt or more to taste
1. Position racks in the top and bottom thirds
of the oven; preheat to 325°F.
5 cups rolled oats not quick-
2. Coat 2 large baking sheets with sides with cooking
cooking spray.
3. Whisk apple juice concentrate, maple 1 cup wheat germ toasted
syrup, oil and brown sugar in a medium
saucepan. 4 1/2 ounces almonds whole,
coarsely chopped,
4. Bring to a simmer over medium-high heat, about 1 cup
stirring occasionally.
5. Remove from heat; stir in cinnamon and 2 ounces sunflower seeds about
salt. 1/2 cup
6. Mix oats, wheat germ, almonds and
sunflower seeds in a large bowl.
1 cup cranberries,
dried divided
7. Stir in the juice mixture; toss to coat.
8. Spread the granola evenly on the prepared baking sheets.
9. Bake the granola for 15 minutes, stirring once or twice.
10. Reverse sheets top to bottom and back to front.
11. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more.
12. Transfer the baking sheets to wire racks; stir ½ cup dried cranberries into the granola on each
sheet.
13. Let cool completely.
14. These granola can be stored in airtight containers for up to 2 months.
ALMOND GRANOLA BARS

Ingredients

1 1/2 cups rolled oats

1/4 cup bran

1/4 cup almonds finely chopped

1/2 teaspoon cinnamon

1 teaspoon vegetable oil

1/3 cup honey

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 tablespoons vegetable oil

Directions

Preheat oven to 350℉ (180℃). Spray a baking sheet with non-stick spray.
Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry
mixture. Mix until all ingredients are moistened.

Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands
or use one hand and a damp spoon.)

Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife.
Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the
bottom of the bars, the crisper they will be when cool.
The edges will crumble slightly when cut - set aside for a snack.

Remove to a wire rack to cool.

CHUNKY GRANOLA (WITH NO OIL ADDED)

Ingredients

8 cups rolled oats

1 cup nuts

1/2 cup sunflower seeds

1/2 cup millet

whole

3 cups whole wheat flour

1 teaspoon salt

1/2 cup honey

1 cup water
hot

1 teaspoon vanilla extract

Directions

Preheat oven to 350℉ (180℃).

In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt.
Mix together honey, water, and vanilla, and stir into dry ingredients.

Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but
don't crowd; the chunks need to bake clear through.
Roast until golden brown, about 10 to 20 minutes.

(With the larger amount of water, reduce heat and bake longer.) As it bakes the granola may
need stirring to brown evenly.

Cool thoroughly before storing.

Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the
grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil.