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© Meredith Corporation. All rights reserved. Used with permission.
(about 5 cups granola)
Preheat oven to 325°F. In a large mixing bowl, stir together oats, wheat germ and hazelnuts (or almonds). In a small saucepan, stir together honey, orange zest and juice and cinnamon. Heat just until boiling; remove from heat. Add honey mixture to oat mixture, tossing gently until coated.
Coat a large rimmed baking sheet with cooking spray. Spread oat mixture evenly in pan. Bake for 15 minutes. Add coconut to oat mixture and stir. Bake for 15 to 20 minutes more or until light brown, stirring once. Remove from oven and immediately turn out onto a large piece of foil; cool. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
To serve: Spoon granola into a bowl. Top with any combination of fresh fruit, such as blueberries, sliced nectarines, blackberries, sliced strawberries, raspberries and/or sliced, peeled peaches. Top with plain or vanilla yogurt or milk.