Today the girls and I made 10 quarts (40 cups) of yummy homemade granola. My friend, Amy Campbell, shared this recipe with me a while ago and it has been a staple in our house ever since. The kids eat it on yogurt, in milk and out of little dixie cups. I like it because it is full of protein, fiber, iron and vitamin c (if you add the craisins) and essential fatty acids and because it is NOT full of high fructose corn syrup, hygdrogenated vegetable, artificial ingredients or dye.. Enjoy.
10 cups old fashioned rolled oats
1 cup wheat germ
1/2 lb shredded coconut (yuck..We skip!)
2 cups raw sunflower seeds
1 cup sesame seeds or flax seed
3 cups chopped almonds, pecans, walnuts or a combination
1 and 1/2 cups brown sugar, firmly packed ( I use raw sugar)
1 and 1/2 cups water
1 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1 and 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla
lots of craisins and raisins
Preheat oven to 300 degrees. In a large bowl combine oats, wheat germ, coconut, nuts and seeds. Blend well. In a large sauce pan, 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 five 13x9 baking pans or cookie sheets with sides. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool Add Raisins or other dried fruit if desired. Store in airtight containers in cool dry place for up to 6 months. Makes about 20 cups of granola mix.