Ingredients

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!

Instructions

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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