I’ve been eating this stuff my whole life. I can remember my Mom making this homemade granola recipe when I was little. Now, I’m in charge of keeping the cereal jars stocked for Nina and the kids to enjoy it on yogurt with fruit and berries. It’s nice because it stands up to the moisture in milk or yogurt (for a while) and stays crunchy. Yes, this recipe makes a lot–around 8 pounds of homemade granola. Scale accordingly. Instead of chopping the nuts, you can put them in a gallon sized, ziptop bag and go at them with the meat hammer. You can slice them if you want them to be pretty.
- 2 lb rolled oats
- 12 oz wheat germ
- 1 lb almonds
- 1 lb Cashews
- 1 lb Raw sunflower seed kernels
- 1 tbsp salt
- 1-1/2 lb honey
- 11 oz water
- 1/4 cup vanilla
- 1/4 cup cinnamon
- 5 oz oil
- 1 lb raisins (optional)
- 1 lb toasted coconut (optional)
- Combine dry ingredients.
- In a separate bowl, disolve the salt in the water and then combine remaining ingredients. Pour wet mixture over Dry mixture. Mix well with a spatula, folding liquid up from bottom.
- Spread out on a baking sheet and bake 15 minutes.
- Turn mixture over and repeat until cereal is almost dry and nicely brown. (about an hour)
- Preheat oven to 250°F.
- Turn off oven and leave door ajar.
- Allow cereal to dry in warm oven for another 6-8 hours. If you have a large food dehydrator, you can experiment with this final drying step in there, instead of in the oven.
- Optionally, if you like raisins and / or toasted coconut, now is the time to add them.
- Makes 24 servings (enough for a month)
Leave out the coconut. Oil contained in coconuts actually contains a whopping 85 to 90 per cent saturated fat!
Replace 3 oz of the oil with an apple that’s been sauced in the food processor. This makes the granola a little chewy instead of so crisp, but no less enjoyable!