Prep 5 mins
Cook 1 hr
This recipe comes from O.J. Sarah's Restaurant in Santa Fe, New Mexico via the L.A. Times Culinary SOS column. I have had this recipe clipping for over 10 years, and made this recipe many times. The dried blueberries are my addition. This recipe makes a lot, but freezes well. I portion it out in ziplock bags for freezing.
- 1 1⁄4 cups oil
- 1 1⁄2 cups honey
- 4 teaspoons vanilla extract
- 10 cups rolled oats
- 1 1⁄2 cups raw oat bran
- 3 cups raw sunflower seeds
- 2 cups shredded coconut
- 3 cups dried blueberries (optional)
- Combine oil, honey and vanilla and bring to a boil; remove from heat.
- Combine oats, bran, sunflower seeds and coconut in a large pan (I use a disposable aluminun roasting pan); pour hot oil mixture over oat mixture and stir well.
- Spread in an even layer and bake at 350 F, stirring occasionally (every 10 to 15 minutes), until golden brown; this takes about 1 hour.
- Stir in the dried blueberries after removing the granola from the oven.
- Store in a large airtight container, or freeze portions in ziplock bags.
This was my first attempt at making homemade granola and now I don't think I'll go back to store bought! I love the taste of the coconut and the addition of sunflower seeds give this granola a unique taste. I halved the recipe and stirred every 1o minutes for 50 minutes until the granola was golden brown. I left out the blueberries (since they were a little pricey at Whole Foods). Great granola recipe - thanks!