Crunchy Granola (Muesli)
I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.
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INGREDIENTS
Nutrition- 4cups rolled oats
- 1cup wheat germ
- 1cup finely shredded coconut
- 1⁄4cup sesame seeds
- 1⁄2cup sunflower seeds
- 1⁄2
- 1⁄2cup raisins (currants and diced apricots are also good) or 1/2 cup other dried fruit (currants and diced apricots are also good)
- 1⁄2cup butter
- 1⁄4 - 1⁄2
- 1⁄2tablespoon milk
- 1⁄2teaspoon salt
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DIRECTIONS
- Preheat oven to 350 degrees.
- Combine all the dry ingredients in the baking pan (first six items). Add raisins (or other dried fruits) after cooking.
- Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
- Dribble honey–butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
- Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
- This can easily over-brown (burn), so keep an eye on it.
- Remove from oven and stir in the raisins or other dried fruit.
- When cool, store in an airtight container. It keeps very well.
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