Granola

My family has been making this recipe since the 70’s.
A time when people started talking about natural and organic foods. Easy to make and modify. I can’t imagine buying commercially made.

Such a versatile recipe. I use flaxseed meal and a variety of nuts, including pepitas or shelled pumpkin seeds. I don’t like it with raisins or apricots but maybe you will.

I love it for breakfast with Greek yogurt and seasonal fruit, but you can enjoy it anytime. – Carla J.

Ingredients

2 ½ cups old fashioned rolled oats
1 cup unsweetened coconut
½ cup coarsely chopped nuts
½ cup sesame seeds
½ cup shelled sunflower seeds
½ cup unsweetened wheat germ
½ cup raisins, optional
½ cup dried apricots, optional
½ cup honey
¼ cup cooking oil

Directions

In a large bowl, combine oats, coconut, sesame seeds, sunflower seeds, and wheat germ. In a separate small bowl, combine honey and oil. Spread dry mixture into a greased 13x9x2 pan. Pour honey and oil mixture over the dry mixture and gently mix. Bake in a 300-degree oven for 45 minutes, stirring every 15 minutes.
Remove from oven and stir in dried fruit, if using. Stir the granola as it cools. Store in an airtight container. May be frozen.

I remove the granola from the pan after it has cooled for 3 minutes. It sticks like crazy.