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Tennessee Trails Sorghum Granola

Beat the Heat Watermelon Lemonade You will need:

  • 3 cups old-fashioned (or rolled) oats
  • 1/2 cup slivered almonds
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup sunflower seeds  
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/2 cup sorghum syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup packed brown sugar
  • 1 cup golden raisins

Preheat the oven to 325°F. Lightly grease a jellyroll pan and set aside. In a large bowl, combine the oats, almonds, pecans, walnuts, sunflower seeds, and salt. In a small saucepan over medium heat, combine the butter, syrup, extract, and sugar. Cook five minutes, stirring frequently. Pour over the oat mixture and stir until evenly blended. Transfer to the prepared pan and spread in an even layer. Bake 20 minutes, stirring occasionally or until golden brown. Immediately stir in the raisins and place on a wire rack to cool completely.

Note: Store in an airtight container at room temperature. Use within two weeks for best quality.   

Yield: 6 cups



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