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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11 x 14 —holds a double recipe comfortably. UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly. Ingredients:
4 cups rolled oats |
1 cup wheat germ |
1 cup finely shredded coconut |
1/4 cup sesame seeds |
1/2 cup sunflower seeds |
1/2 teaspoon cinnamon (optional) |
1/2 cup raisins (currants and diced apricots are also good) or 1/2 cup other dried fruit (currants and diced apricots are also good) |
1/2 cup butter |
1/4-1/2 cup honey (depending on your sweet tooth) |
1/2 tablespoon milk |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in the baking pan (first six items). Add raisins (or other dried fruits) after cooking.
3. Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
4. Dribble honey–butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
5. Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
6. This can easily over-brown (burn), so keep an eye on it.
7. Remove from oven and stir in the raisins or other dried fruit.
8. When cool, store in an airtight container. It keeps very well.
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