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Parve
Easy
24 Servings
Allergens 
2 Hours
Diets
This recipe is proof that you don’t have to sacrifice anything when it comes to sticking some healthy ingredients into your children’s snacks.
4 cups oatmeal
1 and 1/3 cups slivered almonds
1 and 1/4 cups shredded coconut
1/2 cup + 2 tablespoons brown sugar
1/2 cup Gefen Maple or pancake syrup
1/2 cup oil
3/4 teaspoon salt
1 cup oil
3 cups sugar
3 teaspoons Gefen Vanilla Extract
6 eggs
1 and 1/2 cups Shibolim Whole Wheat Flour
1 cup Gefen Cocoa
3/4 teaspoon Haddar Baking Powder
3/4 teaspoon salt
Mix oatmeal, almonds, coconut, and brown sugar in a large bowl.
Transfer contents onto a lined baking sheet.
Mix remaining ingredients in a bowl and pour over the ingredients on baking sheet. Mix well.
Bake at 250°F (120°C) for 1 hour and 15 minutes. Stir occasionally over the course of the baking time.
Preheat oven to 350°F (180°C).
Place oil, sugar and vanilla in the bowl of your mixer. Mix until combined.
Add the rest of the ingredients and continue mixing until the batter is smooth.
Line a 11- x 17-inch (28- x 43-cm.) cookie sheet with Gefen Parchment Paper. Place half of the granola mixture on the cookie sheet and spread evenly. Pour the brownie batter on top of the granola. Sprinkle the remaining half of the granola over the brownie batter.
Bake for 40 minutes.
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