Thursday, November 13, 2008

Granola

from Nellie

10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 lb shredded coconut
2 cups salted sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts, or combination
1 1/2 cups brown sugar, firmly packed
1 cup water
1 cup vegetable oil or 1 cup margarine/butter (I used margarine)
1/2 cup honey
1/2 cup molasses
1/2 tsp salt (if you use raw sunflower seeds, increase salt to 1 1/2 tsp)
2 tsp cinnamon
3 tsp vanilla
Raisins or other dried fruits, if desired

In a very large bowl (I used my big silver bowl), combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Stir with spoon until mixed well. In a large saucepan, combine brown sugar, water, oil or margarine/butter, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil. I stirred almost constantly with a small whisk until right before it boiled. Pour syrup mixture over dry ingredients and stir until well-coated. Spread into 4 9x13 inch pans or cookie sheets (with sides). Bake 30 minutes, stirring every 15 minutes. Bake 15 minutes longer for crunchier texture. I cooked it until it was the texture I wanted. So, it might take a little longer. Cool. Add raisins and other dried fruit, if desired, or maybe even some plain M&M's. Put in airtight containers. Label. Store in cool, dry place. Use within 6 months. Makes about 20 cups of granola mix.

Note: Don't chop up the nuts too much -unless you want them to go unnoticed. I used whole raw almonds. The most I would cut them up is in half. I cut the pecans and walnuts up a little more, but not much.

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