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 chili lime peanuts
1 1/2 cup dried cranberries (if you can get pomegrante juice infused ones, they make this magical)
1/2 cup wheat germ
1/2 cup honey
1/2 cup brown sugar, packed lightly
2 tbsp butter, melted
1 tsp sugar
Preheat oven to 350'
On a small baking tray place oats, wheat germ, and peanuts.
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, sugar, 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 cranberries to evenly distribute.
Pour mixture onto baking sheet and spread out evenly.
Reduce heat of oven to 300' and return tray to oven.
Bake 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.