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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This is a combination of a favorite Martha Stewart Recipe and an old Minneapolis Star and Tribune recipe. It is easier to make than Martha's recipe, yet it still has the same enticing aromas and tastes. Ingredients:
6 cups rolled oats |
1 cup wheat germ |
1 cup coconut flakes |
1 cup almonds, chopped |
1 cup pecans, chopped |
1 cup sunflower seeds |
1 tablespoon sesame seeds |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 cup butter |
1 cup honey |
2 cups raisins or 2 cups currants or 2 cups dried cranberries or 2 cups carob chips |
Directions:
1. Measure oats, wheat germ, coconut, nuts, seeds and spices into large mixing bowl; mix lightly (it likes to jump out of the bowl).
2. Melt butter in microwave and combine with honey.
3. Pour honey mixture over oat mixture; mix well.
4. Spread granola evenly over 3 jelly roll pans (large cookie sheets with 1 inch sides).
5. Bake at 300 degrees about 20 minutes, until golden brown, stirring after 10 minutes.
6. Cool about 10 minutes before removing from pans into a large bowl to complete cooling. (If you leave it in the pans to cool, it can clump and stick.) Mix in dried fruit. Store in airtight containers.
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