"A classic granola that can be made with or without the raisins. I like this recipe because it is not overly sweet. From The Book of Whole Grains, 1976 edition."
toasted wheat germ
finely chopped nuts
1/2 cup melted butter or 1/2 cup
( changed from 1 1/2 tsp in original recipe)
Preheat oven to 350°F.
Combine oats, coconut, wheat germ, seeds, and nuts in a large bowl.
In a medium sauce pan, mix together butter or oil, honey, water, salt and vanilla. Heat on low until honey is completely dissolved into mixture. Pour over grains stirring thoroughly.
Spread mixture thinly between 2 cookie sheets. Bake at 350 degrees for 20-25 minutes, stirring frequently. (Note: I usually stir about every 7-8 minutes and watch closely at around 18 minutes so it does not over brown). Oats should be crisp and brown, but coconut not burned.
Allow to cool thoroughly, then add optional raisins and place in an airtight container for storage.
Serve with milk for breakfast or snacks.
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Granola (The Book of Whole Grains) (cont.)