Prep 15 mins
Cook 1 hr
This is my husbands favorite breakfast cereal. Also good eaten out of hand. This is one that my mom was famous for. I usually use pecans or walnuts but almonds would also be good. Use a combination of whatever nuts you like.
- 2365.9 ml rolled oats
- 236.59 ml wheat germ
- 226.79 g flaked coconut
- 473.18 ml sunflower seeds
- 236.59 ml sesame seeds
- 709.77 ml nuts, chopped
- 354.88 ml brown sugar
- 354.88 ml water
- 354.88 ml vegetable oil
- 118.29 ml honey
- 118.29 ml molasses
- 7.39 ml salt
- 9.85 ml ground cinnamon
- 14.78 ml vanilla extract
- raisins (optional) or other dried fruit (optional)
- Preheat oven to 300* F (150* C).
- In a large bowl combine oats, coconut, sunflower seeds, sesame seeds and nuts.
- Blend well.
- In a large saucepan, combine brown sugar, water, oil, honey, salt, cinnamon and vanilla.
- Heat until sugar is dissolved, but do not boil.
- Pour syrup over dry ingredients and stir until well-coated.
- In several batches, spread onto baking sheets (with rim) in a thin layer.
- Bake 60 minutes, stirring every 15 until dry.
- Add raisins or other dried fruit, if desired.
- Store in airtight containers in a cool dry place for up to 6 months.
This granola is. so. good. Favorite additions/substitutions include mixed seeds, millet, and ground flaxseed for the nuts, sesame seeds, and wheat germ, respectively. Total winner.
This recipe is wonderful, I've made it once and already I'm craving it again. I used dried cranberries and rasins. For my second batch I'm going to try dried blueberries. Thanks for the great recipe!
Very good. I only made 1/2 recipe to increase ease of handling. I used a full recipe 's worth of coconut, no sesame seeds, and didn't use maple syrup since I didn't have any. Even with reduced sweetener, the granola was quite tasty - though next time I will try to have the syrup on hand as that will taste even better! Thank you. : )