Granola recipe

When the big kids were little I refused to purchase sugar-laden cereals.

The exception was for birthdays. The birthday celebrant got to choose a box of whichever cereal they wanted. This normally entailed huge amounts of effort to find the cereal that held the best "prize" (back then most cereals had some sort of "surprise" gift inside.) The child got to keep the prize but had to share the cereal with the siblings. Sometimes, sharing was a blessing, especially when birthday child discovered that the cereal made a sodden mess in the bowl. Chocolate cereals were soon ruled out by the kids no matter what the prize was because the stuff tasted so horribly nasty. I was amused and gratified to find them learning these lessons all by themselves.

The rest of the year the kids ate Cheerios, Grapenuts, Raisin Bran and this homemade granola.

Granola

10 cups old-fashioned rolled oats
1 ½ cups water
1 cup wheat germ
1 ½ cups vegetable oil
½ pound shredded coconut
½ cup honey
2 cups raw sunflower seeds
½ cup molasses
1 cup sesame seeds
1 ½ teaspoons salt
3 cups chopped nuts
2 teaspoons cinnamon
1 ½ cups brown sugar, firmly packed
1 Tablespoon vanilla
2 cups dried fruit bits

Preheat oven to 300°.

In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.

In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil.

Pour syrup over dry ingredients and stir until well-coated. Spread into 5 13x9” baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool.

Add raisins or other dried fruit, if desired.

Put in airtight containers. Store in a cool, dry place. Use within 6 months. Makes about 20 cups.