Full time 3 hours (includes rest time)
Makes 8-10 servings
2 cups quick oats (for rolled oats toast an additional 10 minutes first)
1 1/2 cup almonds
1 1/2 cup dried cranberries
1 cup yogurt drops
1/2 cup wheat germ
1/2 cup honey
1/2 cup brown sugar, packed lightly
2 tbsp butter, melted
Preheat oven to 350'
On a small baking tray place oats, wheat germ, and almonds.
Toast in oven for 15 minutes or until wheat germ begins to golden, stirring occasionally.
While this toasts-in a large mixing bowl combine butter, honey, and brown sugar. Stirring to dissolve brown sugar into butter.
Once oats are toasted, mix contents of tray into butter mixture. Stir well to evenly coat oats.
Add in dried cranberries with yogurt drops and stir to evenly distribute.
Pour mixture onto baking sheet and spread out evenly.
Reduce heat of oven to 300' and return tray to oven.
Bake 20-25 minutes or until nicely golden.
Remove carefully from oven and set on a wire rack to cool for two hours.
Once cooled and set, you need to break it up into easy to eat pieces. Then move to a storage container or zip top bag. Granola will stay fresh in refrigerator for one week.