Shredded Wheat Granola

I’ve been making homemade granola for the better part of a year now thanks to the empty shelves at grocery stores. This week I got to thinking, why am I not incorporating shredded wheat into my granola recipe, since I’m already plonking a few squares on oatmeal each morning. Hence this new recipe for granola that includes spoon-size shredded wheat. This recipe is delicious and naturally sweetened with maple syrup. I have to tell you, I will never make granola again without including these crunchy little squares. Remember, when you’re shopping for spoon-size shredded wheat the only ingredient you want to see on the label is whole wheat. Granola makes the perfect breakfast, snack, or a topping on oatmeal or Nice Cream. Enjoy!

Ingredients

1 cup rolled oats

2 cups spoon-size shredded wheat

1/4 cup sliced almonds

1/4 cup chopped walnuts

1/2 cup seeds, I used a mix of hemp seeds, sunflower seeds and pepitas

1/2 cup maple syrup

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees and line a large baking sheet with a silicone mat or parchment paper.

2. Measure all ingredients into a large bowl and give it a good stir to mix well.

3. Transfer mixture to the lined baking sheet and spread it out for even baking.

4. Bake until lightly golden, about 20-22 minutes. Do not over-bake to a brown color as it will taste scorched.

5. Cool granola on the baking sheet completely before removing it. Using your hands, break granola into smaller pieces and store in an airtight container.

6. Can be stored at room temperature for up to 2 weeks, but I doubt that it will last that long because it will be hard to resist eating a handful here and there.

Note: Once cooled, feel free to stir in coconut flakes or dried fruit such as cranberries or raisins, golden raisins are my personal fav!