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Breakfast page 1CEREAL RECIPES >>>>> >  Three Grain & More Granola


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Mustard Seed Market & Cafe Natural Foods Cookbook
One of the world's oldest cereal crops, barley is most commonly available hulled or pearled. Hulled barley (also called whole grain) has had only the outer husk removed.
Also called old-fashioned oats, rolled oats are oat groats that have been steamed and flattened. Similar in style to rolled oats, flaked rye is perfect for breakfast cereals.
The heart of the wheat berry, wheat germ becomes rancid quickly and is best stored refrigerated or frozen.
Makes about 6 cups.


• 2 cups rolled oats
• 1 cup hulled barley
• 1 cup flaked rye or rye berries
• 2 cups coarsely chopped walnuts
• 1/2 cup raw wheat germ
• 1/2 cup unsalted hulled sunflower seeds
• 1/2 cup dry milk powder
• 1 tbsp. ground cinnamon
• 2/3 cup honey
• 1/2 cup canola oil
• 1 1/2 tsp. vanilla
• 1 cup chopped dried apples
• 1/2 cup seedless raisins

Heat oven to 300 degrees. In a 13x9" baking pan, combine the oats, barley, and rye.

Bake, stirring frequently, until toasted (about 15 minutes). Stir in the walnuts, wheat germ, and sunflower seeds. Bake for 10 minutes. Remove pan from the oven, let cool for 15 minutes, and then stir in the milk powder and cinnamon.

In a small saucepan, heat the honey, oil, and vanilla, stirring until blended. Add this mixture to the dry ingredients, stirring until well coated. Bake for an additional 10 minutes. Remove pan from the oven and stir in the dried apples and raisins. Let cool.

Store in a tightly sealed container at room temperature. Makes about 6 cups. Granola will keep at room temperature for 5 days.


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