By Traeger Kitchen
This Traeger-baked granola is the perfect topping for a yogurt parfait. Toasted nuts, oats, dried fruit and coconut come together for the perfect mix.
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|1/2 Cup||brown sugar|
|2 Teaspoon||vanilla extract|
|2 Teaspoon||ground cinnamon|
|1/2 Teaspoon||almond extract|
|5 Cup||Oats, steel-cut|
|1 Cup||raw unsalted sunflower seeds|
|1/2 Cup||toasted wheat germ|
|1 Cup||salted mixed nuts|
|2 Cup||dried fruit (such as cherries, raisins, cranberries, blueberries, pineapple, etc.)|
Combine the honey, brown sugar, butter, and salt in a small saucepan. Bring mixture to a simmer over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally.
1/2 Cup honey
1/2 Cup brown sugar
1/2 Cup butter
1 Pinch Salt
Remove from the heat and stir in the vanilla, cinnamon, and almond extract. Let cool slightly.
2 Teaspoon vanilla extract
2 Teaspoon ground cinnamon
1/2 Teaspoon almond extract
Lightly butter the bottom and sides of a rimmed baking sheet.
Combine the oats, sunflower seeds, wheat germ and nuts (coarsely chopped) in a large mixing bowl.
5 Cup Oats, steel-cut
1 Cup raw unsalted sunflower seeds
1/2 Cup toasted wheat germ
1 Cup salted mixed nuts
Pour the warm syrup over the oat mixture. Butter your hands and mix well. Press the mixture into the prepared baking sheet.
When ready to cook, set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.
Bake the granola until lightly browned, about 1 hour. Let cool, then break into chunks in a large mixing bowl.
300 ˚F / 149 ˚C
Stir in the coconut and dried fruit. Store in an airtight container. Enjoy!
2 Cup dried fruit (such as cherries, raisins, cranberries, blueberries, pineapple, etc.)
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