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4 cups rolled oats
Preheat oven to 350 F.
Mix the dry ingredients in large bowl. Stir in the macadamia nut oil and honey. Pour into large rectangular baking pan and bake for 25 minutes, stirring about every 8 minutes. For a more chewy granola, bake for 20 minutes. For more crunch, bake for 30 minutes.
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).
Learn more at cornucopiacuisine.com.