Prep 20 mins
Cook 1 hr
This originally (in the '70's) came from Betty Matthaei, owner of a health food store, Betty's Grocery. She gave the recipe to my grandmother. I've changed some ingredients, and cook it for a longer time at a lower temperature, so I can attend it casually and not worry about it burning. My family of five loves this granola for breakfast, and one recipe lasts us about a week.
- 2 cups chopped hazelnuts or 2 cups walnuts or 2 cups other nuts
- 2 cups wheat germ
- 5 -6 cups rolled oats
- 1 cup sunflower seeds
- 1 cup sesame seeds
- 1 cup canola oil
- 1 cup honey
- Preheat oven to 250 degrees.
- I mix the ingredients using a stand mixer, but you could use a very large bowl.
- Mix the honey and oil in the stand mixer using the wire whisk.
- Mix all the dry ingredients in a large bowl.
- Add the dry ingredients to the stand mixer work bowl, then mix them with the oil/honey mixture using the paddle attachment on very low speed.
- Spread onto several non-stick baking sheets with rims.
- Bake for about an hour, stirring about every fifteen minutes and changing the position of the baking sheets within the oven.
- It is done when it turns color a little, to golden.
- If you wish to cook this more quickly, it can be baked at 325 and stirred very often.
- It will be done in less than half an hour this way, but more likely to get too brown.
- Once done, put the granola into a container before it completely cools, to prevent it from sticking to the baking sheet.
- You can add raisins now if you like.