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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This originally (in the '70's) came from Betty Matthaei, owner of a health food store, Betty's Grocery. She gave the recipe to my grandmother. I've changed some ingredients, and cook it for a longer time at a lower temperature, so I can attend it casually and not worry about it burning. My family of five loves this granola for breakfast, and one recipe lasts us about a week. Ingredients:
2 cups chopped hazelnuts or 2 cups walnuts or 2 cups other nuts |
2 cups wheat germ |
5 -6 cups rolled oats |
1 cup sunflower seeds |
1 cup sesame seeds |
1 cup canola oil |
1 cup honey |
Directions:
1. Preheat oven to 250 degrees.
2. I mix the ingredients using a stand mixer, but you could use a very large bowl.
3. Mix the honey and oil in the stand mixer using the wire whisk.
4. Mix all the dry ingredients in a large bowl.
5. Add the dry ingredients to the stand mixer work bowl, then mix them with the oil/honey mixture using the paddle attachment on very low speed.
6. Spread onto several non-stick baking sheets with rims.
7. Bake for about an hour, stirring about every fifteen minutes and changing the position of the baking sheets within the oven.
8. It is done when it turns color a little, to golden.
9. If you wish to cook this more quickly, it can be baked at 325 and stirred very often.
10. It will be done in less than half an hour this way, but more likely to get too brown.
11. Once done, put the granola into a container before it completely cools, to prevent it from sticking to the baking sheet.
12. You can add raisins now if you like.
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