Prep Time
10-12 minBake Time
10-12 minReady in
10-12 minYield
2 cupsRating
/rating_off.png "1 Star")
Loading...| 1 1/4 cup ROGERS PORRIDGE OATS & ANCIENT GRAINS (310 mL) | |
| 1/4 cup ROGERS WHEAT GERM (60 mL) | |
| 1/4 cup walnuts, chopped (60 mL) | |
| 1/4 cup unsweetened coconut, medium shred (60 mL) | |
| 1/3 cup brown sugar (80 mL) | |
| 1 1/2 tsp cinnamon (7 mL) | |
| 1/3 cup butter, melted (80 mL) |
We love this recipe for its versatility. Eaten as a breakfast granola, a snack or a yogurt topping, you’ll love everything about it!
| 1. | Preheat oven to 300° F. |
| 2. | Combine Rogers Porridge Oats & Ancient Grains, Roger Wheat Germ, walnuts, coconut, brown sugar and cinnamon. |
| 3. | Stir in melted butter until dry ingredients are completely coated. |
| 4. | Spread onto a cookie sheet and bake 10-12 minutes. Stir once during the cooking process. |
| 5. | Sprinkle on fruit yogurt or ice cream for an instant dessert. |
| 6. | Cool and store in a covered container in the refrigerator. Stays fresh up to 2 months. |
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